Photo: Lily Banse
Chicken with Chanterelle Mushrooms and Marsala Wine
10 ingredients
15 min + 30 min
2 chicken breast halves
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
770
Calories
47g
Protein
17g
Fat
100g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 4 tablespoons butter
- salt and ground black pepper, or to taste
- 1 cup chicken broth
- 1/2 cup dry Marsala wine
- 1 teaspoon dried tarragon, crushed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes