Preparation
Peel and finely chop the shallot. Wash the tomatoes, halve and remove the seeds. Wash the parsley, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_1_M.jpg)
Cut the chicken breast fillets horizontally into 2 thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_3_M.jpg)
Heat a dry pan and fry the tomato halves, cut side down, over a high heat until browned then remove from the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_5_M.jpg)
Add the Marsala, then the stock and simmer for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_6_M.jpg)
Briefly heat the chicken pieces with the parsley in the pan and season with salt and pepper. Serve with brown rice or wholewheat pasta.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000015/000015_step_7_M.jpg)