How to Make Chanterelle Mushroom Cream Sauce

Chicken With Chanterelle Mushrooms And Marsala Wine

Finely chop the leaves of parsley.

Recipe Summary Chicken With Chanterelle Mushrooms And Marsala Wine

A fortunate mistake in forgetting to marinate the chicken in additional ingredients made me come up with this last-minute preparation. It's chanterelle season in Oregon, and I love to use this wild mushroom as often as I can in the fall.

Ingredients | Chanterelle Mushroom Cream Sauce

3 tablespoons all-purpose flour

½ teaspoon paprika

2 skinless, boneless chicken breast halves

2 tablespoons butter

½ pound sliced chanterelle mushrooms

4 tablespoons butter

salt and ground black pepper, or to taste

1 cup chicken broth

½ cup dry Marsala wine

1 teaspoon dried tarragon, crushed

Directions

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

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 mushrooms to a bowl and set aside.

Melt 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.

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

Info | Chanterelle Mushroom Cream Sauce

prep: 15 mins cook: 30 mins total: 45 mins Servings: 2 Yield: 2 chicken breast halves

TAG : Chicken With Chanterelle Mushrooms And Marsala Wine

World Cuisine Recipes, European, Italian,

Images of Chanterelle Mushroom Cream Sauce

Chanterelle Mushroom Cream Sauce - They make a decadent mushroom soup or cream sauce, as in the roast chicken with chanterelles and peas below, and they're great in risotto, or chanterelles pair well with white wine and aromatic fresh herbs like thyme, tarragon, and chervil.