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Chicken with Chanterelle Mushrooms and Marsala Wine

Chicken with Chanterelle Mushrooms and Marsala Wine

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Kelly

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Girldog
2

Girldog

8/14/2012

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

2/26/2013

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

10/21/2013

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!

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