Chicken in Marsala with Chanterelles

Name: Chicken in Marsala with Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: French, Italian, American
Ingredients: 3 tbsp All-Purpose Flour; 2 tbsp Butter; 0.5 lb Chanterelle Mushroom; 2 whole Chicken Breast; 1 cup Chicken Broth; 1 tsp Dried Tarragon; 0.5 cup Marsala Wine; 0.5 tsp Paprika; 1 to taste Salt & Pepper

Dinner 🍽️Lunch 🥪 French 🇫🇷Italian 🇮🇹American Comfort-Food Anabolic Diet

Chicken in Marsala with Chanterelles features tender sautéed chicken nestled in a silky Marsala and chicken-broth reduction, accented by earthy chanterelle mushrooms and a whisper of tarragon. The sauce balances gentle sweetness from the wine with savory depth, ideal for a cozy date night or an elevated weeknight dinner. Serve it with buttery noodles or creamy potatoes to catch every drop.

Prep15 mins
Cook30 mins
Serves2
DifficultyEasy

1

Combine the flour and paprika in a shallow dish. Set aside 1 tablespoon of the flour mixture for later. Dredge the chicken in the remaining flour mixture to coat evenly.
2

Melt 2 tablespoons butter in a skillet over medium heat; cook and stir the chanterelle mushrooms in the melted butter until they release their liquid and start to brown, about 5 minutes. Transfer them to a bowl and set aside.
3

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

Return the cooked mushrooms to the skillet and stir in the chicken broth, the reserved 1 tablespoon flour mixture, the Marsala wine, and the dried tarragon. Cover the skillet, reduce the heat to low, and cook until the sauce is thick, about 20 minutes.
5

Check doneness: 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).