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Chicken Danielle

Chicken Danielle

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DANIELLE M.

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1005 kcal
  • 50%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 1259 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. 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.
  5. Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
  6. 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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Reviews

Robin
34
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.

Kathleen
32
2/10/2003

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!

LINDA MCLEAN
18
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!!