Chicken Marsala for One
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Chicken breast pieces in a Marsala wine and mushroom sauce finished with a splash of cream, made in one skillet.
Ingredients
- 1 (4–5-ounce) boneless skinless chicken breast, cut into ¼-inch pieces
- ¼ teaspoon kosher salt divided
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- 1½ tablespoons salted butter divided
- ¼ cup sliced mushrooms (1 ounce)
- ¼ cup chopped onions (1 ounce)
- 1 clove garlic minced
- ½ cup low-sodium chicken broth
- ¼ cup dry Marsala wine
- ¼ teaspoon dried thyme
- 1 tablespoon heavy cream
Equipment
- skillet
Directions
- Season the chicken with ⅛ teaspoon of the salt and the pepper.
- Heat the oil and ½ tablespoon of the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 2 to 3 minutes per side, until it reaches 165°F. Move it to a plate and cover it.
- Add another ½ tablespoon of butter to the pan with the mushrooms, onion, and the rest of the salt. Cook for about 2 minutes, stirring, then add the garlic and cook 30 seconds more.
- Pour in the broth and Marsala and add the thyme. Bring it to a boil, then turn the heat to medium-low and simmer for 5 to 8 minutes, until the liquid cooks down by about half.
- Stir in the cream and the last ½ tablespoon of butter and simmer for 1 minute. Put the chicken back in the pan, warm it in the sauce, and serve right away.
Nutrition
Serving: 426g | Calories: 567kcal | Carbohydrates: 14g | Protein: 36g | Fat: 34g | Saturated Fat: 16g | Trans Fat: 0.9g | Cholesterol: 166mg | Sodium: 839mg | Potassium: 782mg | Fiber: 1.1g | Sugar: 3.3g | Vitamin A: 804IU | Vitamin C: 4.5mg | Calcium: 53mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless counted as raw chicken breast, ¼ cup dry Marsala wine counted as dry dessert wine (Marsala). Brands and portions vary, so use it only as an approximation.