Quick Chicken Cutlets

Ingredients

• 3 Grape tomatoes
• 1 bunch Parsley
• 1 large shallot
• 250 g Chicken breast fillet
• salt
• pepper
• 1 tbsp Rapeseed oil
• 100 ml Marsala
• 100 ml Chicken broth

Instructions

1. 1.

   Wash the tomatoes, halve them and carefully squeeze out the seeds. Wash, dry and chop the parsley. Peel and finely chop the shallot.

2. 2.

   Rinse the chicken breast fillet, pat it dry and slice it thinly at a slight angle.

3. 3.

   Place the slices between 2 sheets of cling film and flatten them with a heavy pan or meat tenderizer to create small cutlets. Season with salt and pepper.

4. 4.

   Heat a pan and strongly brown the tomato halves on the cut side without fat, then remove them. Add the oil to the pan.

5. 5.

   Fry the chicken cutlets for 1 minute on each side and remove them. Add the shallots and tomatoes to the pan and fry for 1 minute.

6. 6.

   Pour in the Marsala first, then the broth and let it cook for 2-3 minutes.

7. 7.

   Warm the cutlets briefly in the pan with the parsley, season with salt and pepper. Served with brown rice or whole grain pasta.