Chicken Danielle

Recipe View 4 hrs 42 mins Melt 6 tablespoons of butter in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. Add the chicken to the hot skillet and cook until golden brown and partially cooked through, about 4 to 7 minutes per side. Transfer the chicken to a 9x13-inch baking dish. Reserve the flavorful drippings in the skillet; set aside. (Total time: 15 minutes)

Recipe View 10 mins In a separate skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and sauté until they are tender and have released their moisture, about 5 to 7 minutes. Pour in 1/4 cup of Marsala wine and allow it to reduce over low heat for about 5 minutes, intensifying the mushroom flavor. Set the mushrooms aside and keep warm. (Total time: 12 minutes)

Recipe View 2 mins Preheat your oven to 375 degrees F (190 degrees C). (Total time: 5 minutes)

Recipe View 8 mins In the skillet with the reserved chicken drippings, stir in the condensed cream of chicken soup and condensed cream of mushroom soup until well combined and smooth. Gradually whisk in the heavy cream, ensuring there are no lumps. Add the remaining 1/2 cup of Marsala wine, adjusting the amount to achieve your desired sauce consistency. Stir in the chopped fresh rosemary and thyme. Simmer the sauce over medium heat until it begins to bubble gently. Stir in the reserved sautéed mushroom mixture. Pour the creamy mushroom sauce evenly over the chicken breasts in the baking dish. Cover the dish tightly with foil. (Total time: 15 minutes)

Recipe View 38 mins Bake in the preheated oven for 30 to 45 minutes, or until the chicken is cooked through and the sauce is bubbly. (Total time: 40 minutes)

Recipe View 9 mins While the chicken is baking, bring a large pot of lightly salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Drain the pasta well. Serve the baked chicken breasts and creamy mushroom sauce over a bed of freshly cooked linguine. Garnish with extra rosemary and thyme if desired. (Total time: 10 minutes)