For an even richer flavor, consider using a high-quality, aged Marsala wine. If fresh tarragon is available, use 1 tablespoon of chopped fresh tarragon instead of dried for a brighter, more vibrant flavor. Serve this dish with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the delicious sauce.
Chicken with Chanterelle Mushrooms and Marsala Wine
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS40
Embrace the flavors of autumn with this exquisite chicken dish, featuring the earthy notes of chanterelle mushrooms and the rich sweetness of Marsala wine. A simple yet elegant recipe perfect for a cozy weeknight dinner or a special occasion.
Ingridients
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Nutrition
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Carbohydrate25 g
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Cholesterol161 mg
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Fiber2 g
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Protein30 g
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Saturated Fat23 g
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Sodium337 mg
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Sugar6 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a shallow dish, whisk together the flour and paprika. Reserve 1 tablespoon of this mixture for later use. Dredge the chicken breasts in the remaining flour mixture, ensuring they are evenly coated. (Prep time: 5 minutes)
02
StepMelt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced chanterelle mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown. This process will concentrate their flavor. Transfer the mushrooms to a bowl and set aside. (Cook time: 8-10 minutes)
03
StepAdd the remaining butter to the skillet and increase the heat slightly. Place the dredged chicken breasts in the skillet and cook until browned on both sides. Season with salt and pepper to taste. (Cook time: 6-8 minutes, 3-4 minutes per side)
04
StepReturn the cooked mushrooms to the skillet with the chicken. Stir in the chicken broth, the reserved 1 tablespoon of flour mixture, Marsala wine, and crushed dried tarragon. Ensure everything is well combined. (Prep time: 2 minutes)
05
StepCover the skillet, reduce the heat to low, and simmer until the sauce has thickened and the chicken is cooked through. The chicken should no longer be pink inside, and the juices should run clear when pierced with a fork. For optimal results, use an instant-read thermometer; the internal temperature of the chicken should reach 165°F (74°C). (Simmer time: 18-20 minutes)
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Yessenia Hayes
Jun 12, 2025I added a bit of cream at the end and it was heavenly!
Jacquelyn Keebler
May 11, 2025This is now a staple in my house. Thank you for the wonderful recipe!
Brice Stracke
Mar 12, 2025My husband said this was the best chicken dish he's ever had!
Esther Pfeffer
Feb 28, 2025The Marsala sauce is incredible; I've tried it with pork chops too!
Bennett Hamillbeier
Feb 21, 2025I made this with cremini mushrooms and it was still delicious. The sauce is incredible!
Waino Wiegand
Feb 20, 2025Easy to follow and the results were fantastic. My family loved it!
Freddy Macejkovic
Jan 31, 2025This recipe is amazing! The Marsala wine sauce is so flavorful and the chicken was perfectly cooked.
Everardo Bergnaum
Dec 16, 2024The tarragon really makes this dish special. A great weeknight meal.