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Chicken with Chanterelle Mushrooms and Marsala Wine

Chicken with Chanterelle Mushrooms and Marsala Wine

Cost $15, save $20

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Spices and Seasoning

    • 3 tablespoons all-purpose flour
    • ½ teaspoon paprika
    • 🧂 salt, to taste
    • ground black pepper, to taste
    • 1 teaspoon dried tarragon, crushed

  • Meat

    • 2 skinless, boneless chicken breast halves

  • Vegetables

    • ½ pound sliced chanterelle mushrooms

  • Dairy

    • 🧈 6 tablespoons butter

  • Liquids

    • 1 cup chicken broth
    • ½ cup dry Marsala wine

STEPS

1

Stir flour and paprika together into a shallow dish. Remove and set aside 1 tablespoon of flour mixture for later use. Dredge chicken in remaining flour mixture to coat evenly.

2

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 to a bowl and set aside.

3

Melt remaining 4 tablespoons butter in the skillet. Cook chicken breasts in the melted butter until browned, about 3 minutes per side. Season with salt and pepper.

4

Return cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour mixture, Marsala wine, and dried tarragon. Cover the skillet, reduce the heat to low, and cook until sauce is thick, about 20 minutes. The chicken should no longer be pink in the center and the juices should run clear. An instant-read thermometer inserted into the center of a chicken breast should read at least 165°F (74°C).

NUTRIENTS

Per 1 serving

🔥

637

Calories

  • 30
    Protein
  • 25
    Carbs
  • 38
    Fats

💡 Choose fresh chanterelle mushrooms for the best flavor; they are in season during the fall.Dry Marsala wine will give the sauce a good depth of flavor, avoid using sweet Marsala for this recipe.Serve with mashed potatoes or roasted vegetables to complete the meal.