1 Wash tomatoes, then cut in half and gently squeeze out the seeds. Wash the parsley, shake dry, and chop. Peel and finely chop the shallot.
2 Rinse chicken breast fillets, pat dry and split in half crosswise.
3 Place the slices between two pieces of plastic wrap. With a heavy skillet or a meat pounder, flatten the pieces to an even thickness. Season with salt and pepper.
4 In a skillet over high heat, sear the tomato halves, cut-side down, then remove from pan. Pour the oil into the pan.
5 Cook chicken cutlets until cooked through approximately 1 minute on each side and remove from pan. Add shallots and tomatoes to the pan and fry until fragrant about 1 minute.
6 Pour in Marsala wine first, then the broth, and cook until fragrant and slightly thickend about 2-3 minutes.
7 Return the chicken, along with the parsley, to the pan and heat until chicken is warmed through. Season with salt and pepper. Serve with brown rice or whole wheat pasta.