Chicken with Chanterelle Mushrooms and Marsala Wine

This chanterelle chicken and mushroom recipe is perfect for a special dinner at home, any night of the week. Serve with potatoes or over noodles.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 637 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 2 skinless, boneless chicken breast halves
• salt and ground black pepper, or to taste
• 1 teaspoon dried tarragon, crushed
• 0.5 teaspoon paprika
• 0.5 cup dry Marsala wine
• 0.5 pound sliced chanterelle mushrooms

Recipe Instructions

Step 1

Stir flour and paprika together into a shallow dish. Remove and set aside 1 tablespoon of flour mixture for later use. Dredge chicken in remaining flour mixture to coat evenly.

Step 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 to a bowl and set aside.

Step 3

Melt remaining 4 tablespoons butter in the skillet. Cook chicken breasts in the melted butter until browned, about 3 minutes per side. Season with salt and pepper.

Step 4

Return cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour mixture, Marsala wine, and dried tarragon. Cover the skillet, reduce the heat to low, and cook until sauce is thick, about 20 minutes. The chicken should no longer be pink in the center and the juices should run clear. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).