Chicken with Chanterelle Mushrooms and Marsala Wine
Ingredients45 m servings 645 cals
- Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
- Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
- Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
- Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Per Serving: 645 calories; 38.6 g fat; 25.3 g carbohydrates; 30.4 g protein; 163 mg cholesterol; 817 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was soo good! Unfortunately I did not have chanterelle mushrooms so I used baby portabellas. I also used the culinary chicken broth with white wine and herbs that I had left over. I omitted...
This was a pretty good recipe. I found it to be slightly bland but not anything that could not be changed with a bit a seasoning. I think next time I will add more Marsala wine. I love the flavo...
I added a bit of onion while sauteeing the mushrooms (didn't have shallots but will use those next time) and used half smoked paprika and half Hungarian paprika for the flour mix. Also substitut...
A friend of mine had brought up some chanterelles he had found while out in the woods on the coast. Having never cooked with them before, I immediately opened up my All Recipes app to see what I...