Name: Chicken with Chanterelle Mushrooms and Marsala Wine
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: All-purpose flour - 3 tablespoons; Paprika - ½ teaspoon; Skinless, boneless chicken breast halves - 2; Butter - 2 tablespoons; Sliced chanterelle mushrooms - ½ pound; Butter - 4 tablespoons; Salt and ground black pepper, or to taste - 4 tablespoons; Chicken broth - 1 cup; Dry Marsala wine - ½ cup; Dried tarragon, crushed - 1 teaspoon

Ingredients for - Chicken with Chanterelle Mushrooms and Marsala Wine

1. All-purpose flour 3 tablespoons

2. Paprika ½ teaspoon

3. Skinless, boneless chicken breast halves 2

4. Butter 2 tablespoons

5. Sliced chanterelle mushrooms ½ pound

6. Butter 4 tablespoons

7. Salt and ground black pepper, or to taste 4 tablespoons

8. Chicken broth 1 cup

9. Dry Marsala wine ½ cup

10. Dried tarragon, crushed 1 teaspoon

How to cook deliciously - Chicken with Chanterelle Mushrooms and Marsala Wine

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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).