Chicken with Chanterelle Mushrooms and Marsala Wine

Chicken with Chanterelle Mushrooms and Marsala Wine

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Kelly
Recipe by  Kelly

“A fortunate mistake in forgetting to marinate the chicken in additional ingredients made me come up with this last-minute preparation. It's chanterelle season in Oregon, and I love to use this wild mushroom as often as I can in the fall.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 chicken breast halves

Directions

  1. 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.
  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 mushrooms to a bowl and set aside.
  3. 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.
  4. 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).

Share It

Reviews (3)

Rate This Recipe
Girldog
2

Girldog

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 the salt because of that but did use the dried tarragonand of course the marsala. The sauce was so tasty I made mashed potatoes so I could have more of it. There was enough sauce for three breasts and potatoes too! A keeper!

Lindseye117
1

Lindseye117

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 flavor of Marsala. I served this over angel hair pasta and with some home made garlic bread.

Julie Trnavsky
0

Julie Trnavsky

Fabulous. I didn't have chicken broth! I had to substitute...used 1 can of mushroom soup and 1/2 cup of water. My hubby even said it;s a winner and he is a steak or fried chicken man, hard to get him to eat chicken! I think I'll try it with some Oregon pheasant....Thanks Kelly for a great way to enjoy Oregon wild chanterelle mushrooms!

More Reviews

Similar Recipes

Chicken Marsala Florentine
(191)

Chicken Marsala Florentine

Chicken Marsala with Portobello Mushrooms
(43)

Chicken Marsala with Portobello Mushrooms

Creamy Chicken Marsala Fettuccine
(26)

Creamy Chicken Marsala Fettuccine

Creamy Chicken Marsala
(10)

Creamy Chicken Marsala

4 Star Chicken
(6)

4 Star Chicken "Marsala" ( with Zinfindel)

Company Chicken Marsala
(7)

Company Chicken Marsala

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 645 cal
  • 32%
  • Fat
  • 38.6 g
  • 59%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Marsala Florentine

>

next recipe:

Chicken Marsala with Portobello Mushrooms