It might not look like a standard chicken Marsala, but all the flavors are here.
- 1 teaspoon olive oil, plus more for brushing the portobello mushroom
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar
- 1/4 cup thinly sliced onion
- 1 (4 to 5 ounces) boneless, skinless chicken breast or thigh
- Fine sea salt
- Freshly ground black pepper
- 1/4 cup dry red wine, such as Marsala or merlot
- 1/4 cup low-sodium chicken broth
- 2 teaspoons freshly squeezed lemon juice
- Few pinches of dried tarragon and/or thyme
- 1 large portobello mushroom cap
Heat the olive oil and butter in a large skillet over medium heat. Add the brown sugar and onions, stirring to coat well. Cook, stirring once or twice, for 5 to 7 minutes or until the onions start to caramelize.
Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a uniform thickness of about 1/2 inch. Discard the plastic and season the chicken with sea salt and pepper to taste.
Grease the inside of a medium skillet with nonstick cooking oil spray; place the skillet over medium heat. Add the chicken and cook for about 2 minutes on each side; the chicken will not be cooked through. Remove from the heat.
When the onions have caramelized, add the wine, chicken broth and lemon juice (to the large skillet) and let the mixture cook down for a few minutes. Reduce the heat to medium-low or low; use tongs to transfer the chicken to the large skillet. Cook for 8 to 10 minutes, sprinkling with the dried herbs, until the chicken is evenly cooked and a sauce has formed in the skillet.
While the chicken is cooking in the sauce, position an oven rack 4 to 5 inches from the broiler element; preheat the broiler. Line a small baking pan with aluminum foil.
Lightly brush both sides of the portobello mushroom cap with olive oil, season lightly with salt and pepper and place it in the lined pan; broil for a few minutes on both sides until the mushroom has softened. Transfer to a plate. Place the chicken atop the mushroom cap and spoon the sauce over the top. Sprinkle with sea salt, if desired. Serve immediately.
From Cooking for One contributor Erin Kathleen Zimmer.
Tested by Doris Truong and Bonnie S. Benwick.
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