Chicken Marsala Wearing A Jacket

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Washington Post


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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 onions

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

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