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Chicken with Chanterelle Mushrooms and Marsala

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
2 servings
Dinner U.S.
Chicken with Chanterelle Mushrooms and Marsala
Ingredients
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1/2 pound sliced chanterelle mushrooms
  • salt and ground black pepper, or to taste
  • 1 cup chicken broth
  • 1/2 cup dry Marsala wine
  • 1 teaspoon dried tarragon, crushed
Instructions
1
Combine flour and paprika in a shallow dish, mixing well to create a uniform blend.
2
Separate 1 tablespoon of the flour mixture and set it aside for future use.
3
Dredge chicken breasts in the remaining flour mixture, ensuring an even coating.
4
Heat 2 tablespoons of butter in a skillet over medium heat.
5
Cook and stir chanterelle mushrooms in the melted butter until they release their liquid and start to brown, approximately 5 minutes.
6
Transfer the cooked mushrooms to a bowl and set them aside.
7
Melt the remaining 4 tablespoons of butter in the skillet.
8
Cook chicken breasts in the melted butter until they are browned, about 3 minutes per side.
9
Season with salt and pepper.
10
Return the cooked mushrooms to the skillet, then stir in chicken broth, the reserved 1 tablespoon of flour mixture, Marsala wine, and dried tarragon.
11
Cover the skillet, reduce heat to low, and cook until the sauce thickens, about 20 minutes.
12
The chicken should no longer be pink in the center and the juices should run clear.
13
An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).