Chicken Marsala with Chanterelle Mushrooms



  • 23 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)


  1. 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.
  2. 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.
  3. 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.)
  4. Serve sauce over chicken.
  5. I served over spaghetti.