Chicken Danielle recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
salt and pepper to taste
6 ounces button mushrooms, sliced
¾ cup Marsala wine, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup heavy cream
½ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
1 (12 ounce) package uncooked linguine pasta

Nutrition Info

1005.4 calories
carbohydrate: 81.1 g
cholesterol: 196.7 mg
fat: 52 g
fiber: 3.3 g
protein: 43.5 g
saturatedFat: 28 g
servingSize: -
sodium: 1258.5 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.

  2. In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir, let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine, season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.

  5. Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.

  6. About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente, drain. Serve chicken breasts and sauce over the hot cooked pasta.

Recipe Yield

4 servings

Recipe Note

A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.

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