4 chicken breast halves, skinned and fat removed
1 tbsp. butter
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 tbsp. shallots or scallions, finely chopped
1/2 c. Marsala wine
1/2 c. chicken stock or broth (fat removed)
2 c. tomatoes, chopped, seeded, peeled
1/4 c. fresh parsley, finely chopped

Melt butter in skillet. Brown chicken parts, both sides. Sprinkle with salt and pepper; remove from skillet. Add chopped shallots, wine, stock, and tomatoes to skillet. Simmer until liquid is partially reduce, about 10 minutes. Return chicken to skillet, spooning sauce over chicken. Cover and simmer until chicken is tender or about 30 minutes. Serve sauce over chicken. Sprinkle with chopped parsley. Yields: 4 servings.