Chicken Danielle Recipe - Allrecipes.com
Chicken Danielle Recipe
  • READY IN hrs

Chicken Danielle

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Dec 13, 2010

This was easy and made alot of sauce to bathe noodles in, but it was just ok. The sauce turned out thick and creamy but the Marsala flavor was a little overwhelming. I actually had a can of cream of mushroom and cream of chicken in my cabinet that I was trying to use up, so that was my main reason for trying this recipe. I would not go out of my way to make it again though.

 
Feb 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!

 
Oct 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!!

 
Feb 10, 2003

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 for 45min. at 300. Served over noodles as suggested.

 
Jan 18, 2011

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 the moisture and flavor so well). Everyone I've ever shared it with has said that it's simply "TO DIE FOR"!!!

 
Jul 02, 2003

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

 
Jan 29, 2003

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 delicious. My boyfriend even said it was gourmet restaurant quality. I will definitely be making this dish over and over again. Thanks Danielle!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1005 kcal
  • 50%
  • Carbohydrates
  • 81.1 g
  • 26%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 52 g
  • 80%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 43.5 g
  • 87%
  • Sodium
  • 1259 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Easy Chicken Tetrazzini

See how to make an easy baked chicken tetrazzini.

Linguine with Chicken and Vegetables

What's cooking in Ellington? This creamy, satisfying linguine.

Pesto Chicken Florentine

Tender chicken served with penne pasta in a creamy spinach and pesto sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States