CHANTERELLE-MARSALA SAUCE
A rich sauce for chicken or pasta. If chantrelles are not in season, use dried (soak them first) or other fresh mushrooms. As suggested by a reviewer, replace some of the marsala with broth if you feel the wine flavor would be too strong.
Provided by Outta Here
Categories Sauces
Time 25m
Yield 2 cups sauce, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy skillet over medium heat. Add the shallots and garlic; sauté 5 minutes. Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes. Spoon out mushrooms and keep warm.
- Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute. Stir in the Marsala and whisk until blended. Add mushrooms back to mixture and simmer 5 minutes.
Nutrition Facts : Calories 903.4, Fat 23.8, SaturatedFat 14.7, Cholesterol 61.1, Sodium 540.8, Carbohydrate 36, Fiber 2.1, Sugar 9.3, Protein 7.5
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.
Provided by Kelly
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
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, Carbohydrate 24.8 g, Cholesterol 160.8 mg, Fat 38.4 g, Fiber 1.8 g, Protein 29.9 g, SaturatedFat 22.9 g, Sodium 336.9 mg, Sugar 6.2 g
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
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