Rating: 4.51 stars
303 Ratings
  • 5 star values: 204
  • 4 star values: 69
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 6

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.

Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1005 calories; protein 43.5g; carbohydrates 81.1g; fat 52g; cholesterol 196.7mg; sodium 1258.5mg. Full Nutrition
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Reviews (303)

Most helpful positive review

Rating: 5 stars
10/10/2003
This is a winner! The sauce is so velvety and delicious. I added a clove of garlic to the mushroom mixture because we love garlic. Also, I used only one skillet for everything. Brown the chicken,remove it; add the mushrooms, seasonings and wine & reduce it. Then add soup mixture to same skillet. Pour over the chicken and bake. Then you have only one skillet to wash! This recipe is a MUST TRY! You won't be disappointed!!! For the reviewers who thought it was bland, just add more rosemary, thyme & garlic. Read More
(44)

Most helpful critical review

Rating: 3 stars
12/13/2010
This was easy and made alot of sauce to bathe noodles in but it was just ok. The sauce turned out thick and creamy but the Marsala flavor was a little overwhelming. I actually had a can of cream of mushroom and cream of chicken in my cabinet that I was trying to use up so that was my main reason for trying this recipe. I would not go out of my way to make it again though. Read More
(5)
303 Ratings
  • 5 star values: 204
  • 4 star values: 69
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
10/10/2003
This is a winner! The sauce is so velvety and delicious. I added a clove of garlic to the mushroom mixture because we love garlic. Also, I used only one skillet for everything. Brown the chicken,remove it; add the mushrooms, seasonings and wine & reduce it. Then add soup mixture to same skillet. Pour over the chicken and bake. Then you have only one skillet to wash! This recipe is a MUST TRY! You won't be disappointed!!! For the reviewers who thought it was bland, just add more rosemary, thyme & garlic. Read More
(44)
Rating: 4 stars
02/10/2003
This was a good recipe. This was the first time I made it and I wanted to share some things I did to cut down on the fat and calories. I used half the amount of butter, reduced fat soups, and fat free half and half (instead of the heavy cream). My husband and I thought it was very tasty! Read More
(38)
Rating: 5 stars
10/29/2003
Danielle, I wish I could give this more than five stars because this recipe is certainly worth it! Not only delicious, but also a great company dish. My family raved!! Read More
(21)
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Rating: 5 stars
02/10/2003
My family really enjoyed this. Think this is an adult dish. Really tasted great on a cold fall night. Served it with broccoli and french bread. Made ahead in morning and popped it in the oven for 45min. at 300. Served over noodles as suggested. Read More
(18)
Rating: 5 stars
01/18/2011
I have been making a variation of this recipe for over 5 years. I do not put in the herbs and I place my meat & sauce atop white rice rather than pasta (it's less messy and the rice absorbs the moisture and flavor so well). Everyone I've ever shared it with has said that it's simply "TO DIE FOR"!!! Read More
(16)
Rating: 5 stars
07/02/2003
Aboslutely fabulous! I used golden mushroom soup added a envelope of italian dressing mix and a dollup of onion and chive cream cheese. SErved over angel hair. Awesome Read More
(14)
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Rating: 5 stars
01/29/2003
This is a wonderful recipe!! I'm definitely not a cook and even I pulled this one off. The chicken was moist and delicious. I didn't have any rosemary or thyme to use but it still came out delicious. My boyfriend even said it was gourmet restaurant quality. I will definitely be making this dish over and over again. Thanks Danielle! Read More
(13)
Rating: 5 stars
02/10/2003
I loved this and so did my family but instead of using the chicken drippings I used the mushroom pan for the sauce 1/2 cup chick broth and didnt have marsala so I subbed with white wine. I served over x-tra wide egg noodles so yummy. Cant wait for leftovers for lunch tomorrow. Read More
(11)
Rating: 5 stars
10/29/2003
We loved it - sauce like velvet. One serving very satisfying. Used cream sherry instead of marsala. Read More
(11)
Rating: 3 stars
12/13/2010
This was easy and made alot of sauce to bathe noodles in but it was just ok. The sauce turned out thick and creamy but the Marsala flavor was a little overwhelming. I actually had a can of cream of mushroom and cream of chicken in my cabinet that I was trying to use up so that was my main reason for trying this recipe. I would not go out of my way to make it again though. Read More
(5)