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4 servings
Ingredients:
8 tablespoons butter, divided4 skinless, boneless chicken breast halves salt and pepper to taste6 ounces button mushrooms, sliced3/4 cup Marsala wine, divided1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup3/4 cup heavy cream1/2 teaspoon chopped fresh rosemary1/4 teaspoon chopped fresh thyme1 (12 ounce) package uncooked linguine pasta
Instructions:
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.
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