Chicken Danielle Recipe
Add a photo
1 of 3 Photos

Chicken Danielle

By: 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."

Rating: This weblink has been rated 196 times with an average star rating of 4.5 Read Reviews (149)

Rate/Review | 3,858 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 8 tablespoons butter, divided
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 6 ounces button mushrooms, sliced
  • 3/4 cup Marsala wine, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup heavy cream
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon chopped fresh thyme
  • 1 (12 ounce) package uncooked linguine pasta

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1005 | Total Fat: 52g | Cholesterol: 197mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2003 by Robin 
This is a winner! The sauce is so velvety and delicious. I added a clove of garlic to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by Kathleen 
This was a good recipe. This was the first time I made it and I wanted to share some things I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by EUROMOM98 
My family really enjoyed this. Think this is an adult dish. Really tasted great on a cold fall... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by Allison 
This is a wonderful recipe!! I'm definitely not a cook and even I pulled this one off. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2003 by LINDA MCLEAN 
Danielle, I wish I could give this more than five stars because this recipe is certainly worth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2003 by Jennifer R. 
Aboslutely fabulous! I used golden mushroom soup, added a envelope of italian dressing mix,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2003 by BETTYHARVEY 
We loved it - sauce like velvet. One serving very satisfying. Used cream sherry instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by RMAXIM 
A classic in my book...I've made it several times and its always great. Don't substitute milk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by cdarbonne 
Very good. Out of marsala...port wine (a cheapie) worked great. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by LGMELI 
I loved this and so did my family, but instead of using the chicken drippings, I used the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?