Chicken with Chanterelle Mushrooms and Marsala Wine

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the flour, paprika, a pinch of salt and black pepper on a plate. Pat the chicken breast halves dry and coat both sides in the seasoned flour, shaking off the excess.

2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden brown.

3. Continue cooking the chicken, covered, over medium-low heat for 5 to 8 minutes, until the thickest part reaches 165°F (74°C). Transfer to a plate and keep warm.

4. Melt 4 tablespoons butter in the same skillet over medium heat. Add the sliced chanterelles and cook 5 to 6 minutes, stirring, until they release their liquid and turn golden.

5. Pour in the Marsala wine and simmer 2 minutes, scraping up the browned bits from the bottom of the pan.

6. Add the chicken broth and crushed dried tarragon and simmer 5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.

7. Return the chicken and any juices to the pan, spoon the sauce over it, and warm through for 1 to 2 minutes before serving.