6 Reviews of Chanterelle-Marsala Sauce

From: Andi of Longmeadow Farm

On May 15, 2007

Made this for Zaar Tag~07. How wonderful and divine this sauce is. I used this on chicken breasts, and purchased dried chanterelle mushrooms at our local Wegmans. As my husband came home, the delectable aroma that wafted through our open windows, and he was ready to devour this upon entering the door. We loved it. I wish I could of gotten fresh chanterelle's, but this worked out so nicely with the dried. I did change two small things, I used 2 cloves of garlic, because of personal choice, also extra fresh ground pepper. Thanks so much, mikekey!

From: Angela Dawn

On Oct 18, 2007

This was SO delicious! My DH went pheasant hunting last weekend and brough home two birds and a sack full of fresh chanterelle's he had picked. So I baked the birds in olive oil and salt and pepper and served them smothered in this sauce. It was TO DIE FOR! I added a little too much flour and it was more like a gravy then an actual sauce, but it was devine. I used European style butter so it was super rich and made up for the leaness of the wild bird. Will DEFINATELY make again!!!

From: Anme

On Oct 11, 2007

I too served this over chicken tonight for dinner and used fresh mushrooms. I used margarine instead of butter and it worked just fine. I used 1 cloves of garlic to this recipe that I cut down by about 1/4. Very tasty sauce that would be great over rice or pasta as well.

From: Jewelies

On Jan 22, 2008

Yum! I used a normal onion, smokey paprika and more garlic. Excellent served over our steaks tonight. Another winner, thank you mikekey.

From: Lavender Lynn

On Aug 1, 2008

Sorry, no Chanterelles available at the moment, so we used ordinary mushrooms — delicious anyway. Some younger family members found the wine flavor too strong, since alcohol was still evident when served, but the subtle undercurrent of caramelized shallot and garlic overshadows any shortcoming. Made for Photo Tag July 2008.

From: Maito

On Sep 20, 2008

This was good, 1/4 recipe was plenty for two chicken breasts. It does have a strong alcohol taste though, so some people might want to use broth for half of the wine. You might also try cooking it over low heat, my liquid evaporated and it got very thick almost immediately. Thanks, Mikekey!