Preparation

Peel and finely chop the shallot. Wash the tomatoes, halve and remove the seeds. Wash the parsley, shake dry and chop the leaves.

Cut the chicken breast fillets horizontally into 2 thin slices.

Beat the slices between two layers of cling film with a heavy pan or a meat tenderizer until an even thickness. Season with salt and black pepper.

Heat a dry pan and fry the tomato halves, cut side down, over a high heat until browned then remove from the pan.

Pour the oil into the pan and fry the chicken pieces for 1 minute on each side, then remove from the pan. Add the shallots and tomatoes to the pan and cook for 1 minute.

Add the Marsala, then the stock and simmer for 2-3 minutes.

Briefly heat the chicken pieces with the parsley in the pan and season with salt and pepper. Serve with brown rice or wholewheat pasta.