Chicken with Chanterelle Mushrooms and Marsala Wine

Chicken with Chanterelle Mushrooms and Marsala Wine

3
Kelly 10

"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

45 m servings 645 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

3

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...

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 ge...