Name: Chicken Danielle
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 8 tablespoons butter, divided; 4 skinless, boneless chicken breast halves; salt and pepper to taste; 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

Chicken Danielle

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226 Reviews

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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 by DANIELLE M.

Published on April 27, 2020

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

1005	Calories
52g	Fat
81g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1005
% Daily Value *
Total Fat 52g	67%
Saturated Fat 28g	140%
Cholesterol 197mg	66%
Sodium 1259mg	55%
Total Carbohydrate 81g	29%
Dietary Fiber 3g	12%
Total Sugars 9g
Protein 44g
Vitamin C 3mg	15%
Calcium 92mg	7%
Iron 6mg	31%
Potassium 766mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.