Chicken with Chanterelle Mushrooms and Marsala Wine is an elegant and flavorful dish that combines tender chicken breasts with the earthy, nutty taste of chanterelle mushrooms, all brought together in a rich and aromatic Marsala wine sauce. This sophisticated dish is perfect for special occasions or when you want to elevate a simple dinner. The Marsala wine adds a deep, sweet, and slightly caramelized flavor, perfectly complementing the delicate mushrooms and juicy chicken. With a hint of garlic, fresh thyme, and a touch of cream, this dish creates a luxurious, restaurant-quality meal that’s surprisingly easy to make at home. Serve it over a bed of pasta, rice, or with a side of roasted vegetables to complete this delightful meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 8 oz chanterelle mushrooms, cleaned and sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts on both sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics and Mushrooms:
- In the same skillet, add the butter. Once melted, add the minced garlic and chopped shallot. Sauté for 2-3 minutes until softened and fragrant. Add the sliced chanterelle mushrooms and cook for about 5 minutes, stirring occasionally, until they are tender and have released their moisture.
- Deglaze with Marsala Wine:
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly and enhance the flavor.
- Add Chicken Broth and Cream:
- Stir in the chicken broth, fresh thyme, and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- Return the Chicken to the Skillet:
- Place the seared chicken breasts back into the skillet, nestling them into the sauce. Spoon some of the sauce and mushrooms over the chicken. Simmer for another 5 minutes to warm the chicken and meld the flavors.
- Serve:
- Garnish the chicken with chopped fresh parsley. Serve immediately over pasta, rice, or alongside roasted vegetables, drizzled with the chanterelle and Marsala wine sauce.
Chicken with Chanterelle Mushrooms and Marsala Wine is a sophisticated and delicious dish that combines the flavors of earthy mushrooms, aromatic herbs, and rich wine sauce. Perfect for a special dinner, this dish offers a taste of fine dining in the comfort of your own home.
