Chicken Marsala Wearing a Jacket
From irishiz 16 years ago
- 30 minutes to make
- Serves 1
Chicken Marsala with the addition of a portobello mushroom. Good for folks watching their carbs. Saw this in the Washington Post.
Ingredients
- 1 teaspoon olive oil, plus more for brushing the portobello mushroom shopping list
- 1 tablespoon unsalted butter shopping list
- 1 tablespoon light brown sugar shopping list
- 1/4 cup thinly sliced onions shopping list
- 1 (4 to 5 ounces) boneless, skinless chicken breast or thigh shopping list
- fine sea salt shopping list
- Freshly ground black pepper shopping list
- 1/4 cup dry red wine, such as marsala or merlot shopping list
- 1/4 cup low-sodium chicken broth shopping list
- 2 teaspoons freshly squeezed lemon juice shopping list
- Few pinches of dried tarragon and/or thyme shopping list
- 1 large portobello mushroom cap shopping list
How to make it
- 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
The Rating
Reviewed by 4 people-
Oh, this sounds soooooo good. A must try, for the mature appetites in our household! Great post, a 5!
yomomma
in Danvers loved it
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I can't wait to try this. It sounds simply delicious! What can be better than Chicken, mushrooms and wine? YUM! Thanks for the recipe! :D
chi_phx_singer
in Scottsdale loved it
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