Chanterelle-Marsala Sauce

Prep Time
Cook Time
Ready In

Recipe: #11899

January 17, 2014

"A rich sauce for chicken or pasta. If chanterelles are not in season, use dried (soak them first) or other fresh mushrooms. I have altered the original amount of marsala called for, since one reviewer pointed out it tasted of too much wine. I made up the difference in liquid by adding broth, also at her suggestion. Thanks, Lori."

Original is 3 servings


  • Serving Size: 1 (458.3 g)
  • Calories 682.5
  • Total Fat - 55.5 g
  • Saturated Fat - 25.3 g
  • Cholesterol - 144.4 mg
  • Sodium - 2912.7 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.6 g
  • Protein - 29.7 g
  • Calcium - 45.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

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.

Step 2

Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute.

Step 3

Stir in the Marsala and whisk until blended. Thin sauce as needed with broth.

Step 4

Add mushrooms back to mixture and simmer 5 minutes.


No special items needed.

1 Reviews


This was a very rich sauce, and easy to prepare. I found it to have a tad bit too much marsala for our taste, and will decrease the amount the next time. I also added a bit of chicken broth to thin the sauce a little. We made this along with some pounded out chicken breast slices, which added to the richness of the sauce since I used the same pan for everything. Will definitely make again with a few tweaks! Thanks for posting, Mikekey!


review by:
(12 Oct 2014)

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