Chicken Marsala for One

Course Main Course

Cuisine American

Keyword chicken for one, dinner for one, marsala chicken, mushroom wine sauce

Prep Time 5

Cook Time 20

Total Time 25

Servings 1 serving

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

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

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.