Chicken Danielle
This chicken Danielle recipe features a thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. It is easy and satisfying.
Ingredients
Method
- Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and black pepper; add to the skillet. Cook until cooked halfway and golden brown on both sides, 4 to 7 minutes per side. Transfer chicken to a 9×13-inch baking dish. Reserve drippings in the skillet; set aside.
- Melt remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add mushrooms; sauté. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set mushrooms aside; keep warm.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir cream of chicken soup and cream of mushroom soup into reserved chicken drippings, mixing well, making sure no lumps remain. Slowly stir in cream, stirring constantly, then add remaining 1/2 cup Marsala (adjust sauce consistency by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in reserved mushroom mixture. Pour soup mixture over chicken in baking dish, cover.
- Bake in the preheated oven for 30 to 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain. Serve chicken breasts and sauce over linguine.
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