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."
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skinless, boneless chicken breast halves
sliced chanterelle mushrooms
salt and ground black pepper, or to taste
dry Marsala wine
dried tarragon, crushed
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Chanterelle Mushrooms and Marsala Wine
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 348
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