Chicken With Chanterelles And Marsala

Recipe Ingredients

4		Single chicken breasts - skinned and boned
6 tablespoons	90ml	Peanut oil
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Asian sesame oil
1 teaspoon	5ml	Mirin or dry sherry
2		Garlic cloves - minced
1/2 lb	227g / 8oz	Chanterelles* - (to 3/4) - sliced
1/2 teaspoon	2.5ml	Paprika
2 tablespoons	30ml	Flour
1 cup	237ml	Chicken broth
1/2 cup	118ml	Dry Marsala wine
		Freshly-ground black pepper - to taste

Recipe Instructions

* Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom, Milky Caps

Marinate the chicken breasts in 2 tablespoons of the peanut oil, soy sauce, sesame oil, mirin, and garlic for 2 hours.

In a saute pan or skillet, cook the mushrooms in 2 tablespoons of the oil slowly to cook off their liquid; set aside.

Mix the paprika into the flour. Drain the chicken and roll it in the flour mixture.

In another saute pan or skillet, saute the chicken in the remaining oil, browning on both sides for 3 minutes. Add the chicken broth, Marsala wine, and the mushrooms. Cover and cook over low heat for 20 minutes or until the chicken is tender. Add pepper to taste.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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