Chicken Danielle

Chicken Danielle

189
DANIELLE M. 1

"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

1 h 30 m servings 1005 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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

189
  1. 260 Ratings

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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...

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 ...

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!!

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 ...

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 th...

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

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 d...

We loved it - sauce like velvet. One serving very satisfying. Used cream sherry instead of marsala.

Very good. Out of marsala...port wine (a cheapie) worked great.