Dinner for one!

I found this great recipe in the Washington Post a few weeks ago. I made a few changes to the original, and also made a vegetarian version. I simplified the cooking directions a bit.

Chicken Marsala Wearing a Jacket

1 teaspoon olive oil, plus more for brushing mushroom
1 tablespoon butter
1 tablespoon light brown sugar
1/4 cup thinly sliced onions
1 (4 to 5 ounce) chicken breast, cut into pieces (vegetarian version: three thin slices of eggplant)
Fine sea salt
1/4 cup red wine, such as Marsala or merlot
1/4 cup chicken chicken or vegetable broth
2 teaspoons freshly squeezed lemon juice
1 large portabello mushroom cap


Heat the olive oil and butter in a large skillet over medium heat. Add brown sugar and onions, stir to coat. Cook, stirring once or twice, for 5 to 7 minutes or until onions are caramelized. Add the chicken (or eggplant) and cook until browned (or the eggplant is tender).

Add wine, broth, and lemon juice, and cook down for a few minutes. Reduce heat to low, and continue to cook for 8 to 10 minutes.

Lightly brush mushroom cap with olive oil and a bit of lemon juice and salt. Broil the mushroom for a few minutes on both sides until mushroom has softened. Transfer to a plate, and fill the cap with the chicken. Spoon the sauce over the top. Serve immediately.

I served mine with sides of risotto and salad greens. The chicken and mushrooms were delicious. The sauce was sweet- I loved the combination of brown sugar, red wine, and lemon juice. This recipe is a keeper! I've found many good recipes in the Washington Post.