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Chicken Danielle
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Indulgent creamy mushroom sauce drizzled over crispy chicken on a bed of pasta. Pair with crusty bread for a delightful meal.
Ingredients:
  • 8 tablespoons butter, divided
  • 4 skinless, boneless chicken breast halves
  • 6 ounces button mushrooms, sliced
  • 0.75 cup Marsala wine, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.75 cup heavy cream
  • 0.5 teaspoon chopped fresh rosemary
  • 0.25 teaspoon chopped fresh thyme
  • 1 (12 ounce) package uncooked linguine pasta
Instructions:
  • In a large skillet over medium-high heat, melt 6 tablespoons of butter until sizzling. Season the chicken with salt and pepper, then sear in the skillet until halfway cooked and beautifully golden on each side, approximately 4 to 7 minutes per side. Transfer the golden-brown chicken to a 9x13 inch baking dish, and save the skillet with its flavorful drippings for later use.
  • Melt the 2 tablespoons of butter in a skillet over medium-high heat. Saute the mushrooms until golden. Pour in 1/4 cup of wine, stir, and simmer over low heat for 5 minutes to reduce. Keep the mushrooms and drippings warm on the side.
  • Preheat oven to a toasty 375 degrees F (190 degrees C).
  • Combine cream of chicken soup and cream of mushroom soup in the skillet with the reserved chicken drippings, ensuring a smooth mixture without any lumps. Gradually pour in cream while stirring continuously, followed by the remaining 1/2 cup of wine. Season with rosemary and thyme, adjusting the wine amount for desired gravy thickness. Simmer the mixture over medium heat until bubbling, then add the reserved mushroom mixture and mix everything together.
  • Cover the chicken in the baking dish with the delectable soup and mushroom mixture. Bake in the preheated oven for 30 to 45 minutes until perfectly cooked.
  • About 15 minutes before serving the chicken, boil a pot of lightly salted water. Cook linguine for 8 to 10 minutes until al dente, then drain. Serve the chicken breasts and sauce over the hot cooked pasta.

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