We have had a lot of rain here in Upper Michigan which has made the wild Chanterelle Mushrooms very plentiful. I have a large number on hand so when I saw this Chicken Marsala with Chanterelle Mushrooms recipe I decided to use some of them and give this recipe a try. The mushrooms, tarragon, and Marsala are a perfect combination of flavors.
Give this Chicken Marsala with Chanterelle Mushrooms recipe a try; it’s delicious.
Chicken Marsala with Chanterelle Mushrooms
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Serves: 2-3
Adapted from Allrecipies.com
PrintChicken Marsala with Chanterelle Mushrooms
Ingredients
Scale
- 2–3 skinless, boneless, chicken breast halves
- 3 tablespoons all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon paprika
- 6 tablespoons butter (divided)
- 8 ounces Chanterelle Mushrooms (sliced)
- Salt and pepper
- 1 cup chicken broth
- ½ cup dry Marsala wine
- 1 teaspoon dried tarragon (crushed)
Instructions
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms to the skillet and cook until mushrooms have given up most of their moisture and start to brown; remove mushrooms from the skillet and set aside.
- In a wide dish such as a pie plate mix together the flour and paprika. Reserve 1 tablespoon of the flour mixture and set aside. Roll the chicken breasts in the flour mixture to coat. Add the remaining 4 tablespoons of butter to the skillet and cook chicken over medium-high heat until nicely browned on both sides and then salt and pepper to taste.
- Place the mushrooms back into the skillet and mix in the broth, Marsala wine, 1 tablespoon of reserved flour, and tarragon. Reduce heat to a high simmer, cover, and cook until sauce is thickened and chicken is done. (About 20 minutes – chicken breasts should be at least 165F.)
- Serve sauce over chicken.
- I served over spaghetti.