Chicken à la Danielle

Ingredients 0/11

Step 1

Melt 6 tablespoons of butter in a large skillet over medium-high heat. While the butter is melting, season the chicken with salt and pepper. Add the chicken to the skillet and cook until it’s golden brown and halfway cooked through, about 4 to 7 minutes per side. Once browned, transfer the chicken to a 9x13 inch baking dish and set it aside. Keep the skillet with the drippings nearby for later.

Step 2

In another skillet, melt the remaining 2 tablespoons of butter over medium-high heat and sauté the mushrooms until they’re tender. Pour in 1/4 cup of wine, give it a stir, and let it simmer on low for about 5 minutes to reduce. Set the mushrooms aside with their drippings, keeping them warm.

Step 3

Preheat your oven to 375°F (190°C). Back to the original skillet with the chicken drippings—add both the cream of chicken soup and cream of mushroom soup. Stir everything together so the soups mix smoothly with the drippings and no lumps remain. Gradually pour in the cream while stirring constantly, then add the remaining 1/2 cup of wine. Season with rosemary and thyme, and adjust the wine amount if needed to get a nice, thick gravy. Let the sauce simmer over medium heat until it starts bubbling, then stir in the mushrooms.

Step 4

Pour this creamy mushroom sauce evenly over the chicken in the baking dish. Cover it with foil and bake for 30 to 45 minutes until the chicken is cooked through and the sauce is bubbly.

Step 5

About 15 minutes before you’re ready to eat, bring a large pot of salted water to a boil and cook the linguine until it’s just tender, usually 8 to 10 minutes. Drain the pasta, then serve the chicken and sauce over the hot noodles. Enjoy!