Chicken Marsala by Linda Larsen

Marsala wine is a sweet, rich wine with a deep amber color. It adds a complex flavor to this easy recipe.

Serves 4

Calories: 248.03

Fat: 5.63 grams

Saturated Fat: 1.05 grams

Cholesterol: 69.34 mg

Sodium: 276.89 mg

4 large tomatoes

4 boneless, skinless chicken breasts

2 tablespoons flour

¼ teaspoon salt

⅛ teaspoon pepper

1 tablespoon olive oil

2 tablespoons minced shallots

½ cup Marsala wine

½ cup fat-free chicken broth

¼ cup chopped flat-leaf parsley

Bring a large pot of water to a boil. Cut a small X in the bottom of each tomato; drop into the water for 10 seconds. Remove tomatoes and plunge into ice water. Remove skins, then cut tomatoes in half. Squeeze tomato halves to seed. Coarsely chop and set aside.
Sprinkle chicken with flour, salt, and pepper. Heat olive oil in large skillet over medium heat. Add chicken; cook until lightly browned, about 5 minutes, then remove from heat.
Add shallots, wine, chicken broth, and tomatoes to skillet; bring to a boil. Reduce heat and simmer for 10 minutes. Then return chicken to skillet, and simmer for 8 to 12 minutes longer until chicken is thoroughly cooked. Sprinkle with parsley and serve immediately.

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