Chicken Danielle

Recipe by DANIELLE M.

Prep Time: 15 Minutes Cook Time: 1 Hour 15 Minutes Total Time: 1 Hour 30 Minutes

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.

Ingredients:

8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
salt and pepper to taste
6 ounces button mushrooms, sliced
3/4 cup Marsala wine, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup heavy cream
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1 (12 ounce) package uncooked linguine pasta

Directions:

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.
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.
Preheat oven to 375 degrees F (190 degrees C).
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.
Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
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.

Nutritional Guide
Number of Servings: 4
Calories per Serving: 1005

		% Daily Value*

Total Fat	52 g	80%

Cholesterol	197 mg	66%

Sodium	1259 mg	52%

Total Carbs	81.1 g	27%
Dietary Fiber	3.3 g	13%
Sugars	8.5 g

Protein	43.5 g

*Percent Daily Values are based on a 2,000 calorie diet.

Nutritional data from AllRecipes.com

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