For the Chicken Marsala, cut the tomatoes in half and carefully extract the seeds. Peel and chop the onion. Cut the chicken breast fillet into thin slices and pat gently.
Salt and pepper the meat. Fry tomatoes without fat on hottest setting and remove to a plate. Add clarified butter to the pan and fry briefly.
Add the onions and tomatoes to the pan and fry for 1-2 minutes. Add the Marsala and the soup and bring to the boil. Then season with salt and pepper if necessary.
Preparation Tip:
Rice tastes especially good with chicken Marsala.
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