CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE RECIPE ...
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.
Provided by Kelly
Categories World Cuisine European Italian
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2 chicken breast halves
Number Of Ingredients 10
Steps:
- 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).
Nutrition Facts : Calories 637.1 calories, CarbohydrateContent 24.8 g, CholesterolContent 160.8 mg, FatContent 38.4 g, FiberContent 1.8 g, ProteinContent 29.9 g, SaturatedFatContent 22.9 g, SodiumContent 336.9 mg, SugarContent 6.2 g
CHICKEN POT PIE WITH CHANTERELLE MUSHROOMS | ALLRECIPES
A reasonably easy to make, and tasty, chicken pot pie with chanterelle mushrooms that I serve to my young family.
Provided by Pete
Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a pie dish. Separate parsley leaves and stalks. Chop both and set aside.
- Heat olive oil in a skillet over medium-high heat. Fry the chicken breasts in the hot oil until both sides are browned, 7 to 10 minutes. Slice into 1/2-inch chunks. Return the chicken to pan, add mushrooms and garlic, and cook and stir until soft, about 5 minutes. Strain off and save the juices from the mushrooms as they cook.
- Transfer pan contents to the prepared pie dish along with carrots and peas; add parsley leaves. Mix to get a good distribution of ingredients throughout the dish.
- Combine chicken broth, reserved mushroom juices, milk, parsley stalks, thyme, and rosemary in a pot. Bring to a boil. Mix cornstarch and water together to make a paste and add to the pot. Reduce heat and simmer, stirring occasionally, for 5 minutes. Strain the gravy over the pie dish and season with salt and pepper.
- Roll out the thawed pastry until it will cover the pie dish. Lay over pie and press down at the sides, cutting away excess pastry. Brush beaten egg yolk over the pastry. Cut a small "X" in the middle of the pie to vent.
- Bake in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 425.9 calories, CarbohydrateContent 41.1 g, CholesterolContent 63.2 mg, FatContent 20.4 g, FiberContent 7.7 g, ProteinContent 19.4 g, SaturatedFatContent 5 g, SodiumContent 616.3 mg, SugarContent 7.1 g
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