Ok so a really good friend of mine has taken to the woods for some time to quiet his life and regain balance. He’s a kick ass artist and as all artists know…. Quieting our thoughts is a challenge! (ya’ll should check out his work… He really is amazing and so so so talented!)
He has started harvesting chaga – which is an amazing fungus that grows on birch trees…. Full of antioxidants and healing yumminess. I drink it every single day in a tea or used steeped in the water I use to make coffee and soups etc…
He’s also got into finding wild mushrooms. All kinds of different ones! He brought over some chanterelles the other day….. Ohhhh one of my favs!!! So of course it took me some time to figure out what to make but I found an amazing bottle of Marsala and decided on this recipe! Please enjoy every bite!
3 TBSP flour
1/2 Tsp paprika
2 chicken breasts sliced up
3 TBSP and 4 TBSP divided of butter
1 cup chicken broth
1/2 cup of Marsala
1/4 tsp of dried tarragon
Coat the chicken in the flour and paprika mixture… Leaving 1 TBSP for thickening the sauce later.
Melt 3 TBSP of butter in a skillet and cook Chantrelles until growing and the liquid of the Chantrelles start coming out. Put aside.
Put 4 TBSP of butter in the skillet, melt and then cook the chicken till no longer pink. About 3 min on each side.
Put the mushrooms back in, add the chicken broth, Marsala (and I added more) bring to a boil over medium heat… Add tarragon, and season with salt and pepper ( taste your food peeps… Only you know if it needs more salt and pepper… Salt helps bring out the flavour – it isn’t a bad thing!!! )
If the sauce doesn’t thicken enough for you – mix a little flour in with chicken broth ( to avoid lumps ) and add to the boiling sauce 🙂 if it gets too thick, add more Marsala
We served it over whole wheat spaghetti noodles – delish!!