Chicken with Chanterelle Mushrooms and Marsala Wine Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 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!
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Reviewed: Oct. 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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Photo by Lindseye117
Reviewed: Feb. 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.
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Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA
Living In: Friendswood, Texas, USA

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