Rice, tomatoes, zucchini, and ground beef are perfectly sautéed.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 tablespoons butter, divided
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 6 ounces button mushrooms, sliced
- ¾ cup Marsala wine, divided
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¾ cup heavy cream
- ½ teaspoon chopped fresh rosemary
- ¼ teaspoon chopped fresh thyme
- 1 (12 ounce) package uncooked linguine pasta
Instructions
- 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 9×13 inch baking dish. Set skillet aside, reserving drippings.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
- 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.
Nutrition Facts
| Calories | 1005 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 197 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 28 g |
| Sodium | 1259 mg |
| Sugars | 9 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked it. Very rich though. I opted to use sherry instead of Marsala cause that’s what I had. When I took it out of the oven the butter from the sauce had pooled on the top. Next time I won’t sauté the chicken in 6 Tbls of butter, (that pan is used for the sauce) I’ll reduce it to 2 Tbls. But overall a really good dish. I served with rice instead of pasta.
This was great! We love gravy and this recipe did the trick. However ,next time I will use low sodium soup and unsalted butter as it did taste a little salty. Also used half and half instead of heavy cream. Will surely make this again
The recipe was easy enough. I liked the meal in whole. Only I had Angel hair pasta on hand. It’s a little dry ao I think next time I will marinate the Chicken to add a bit more flavor and so it will be less dry.
This was delicious! Everyone loved it!
It was perfect! It’s now my wife’s new favorite dinner
Absolutely love this recipe! I do tweak it a little bit, but not too much. I season the chicken with a little olive oil, black pepper, and adobo seasoning before I sauté it. And I add oregano, thyme and a little garlic powder to the sauce. And I bake it in the oven, covered, for 30 min, then 10 min uncovered. And I serve it over white rice.
I sauteed the mushrooms in the same pan. I cooked the chicken on top the stove, covered for 15 min on low. It was great. I’ll make this again.
It was my second go at this one. It turned out better than first and first went over really good ! Always cut back on butter portions and augment with olive oil. Added garlic as suggested by others. Pretty much doubled the mushroom component because we love them. Only used cream of mushroom soup. Substituted heavy cream (because its not good for you 🙂 with 3.25 milk and a wee bit of corn starch. MIxed pastas as we didn’t have enough of one kind. Used a salad type bowl so you can’t see the pasta but it was there. My wife added chili flakes because she likes spice. So all in all it is now one of our favourite chicken dishes and while it is a bit labour intensive, it isn’t hard so I will consider making it when we have dinner guests.
I followed the Recipe pretty close the only note I added was to add some fresh tarragon used baby porta belles
Made exactly as recipe says, outstanding!
I added a little minced garlic while sautéing the mushrooms, and used one pan… other than that, I followed the recipe and it was excellent! Easy to make, rich creamy sauce. My teenagers loved it! I will definitely be making this again soon.
Entire family (including 3 finicky children eaters) LOVED IT so much that they had me make the night dish 2 nights later!! Unbelievably good!
Hubby loved it and so did I! I did cut the chicken breasts horizontally because he doesn’t like big pieces of chicken, and used more mushrooms than called for because we love them. This recipe is definitely a keeper!
Definitely use unsalted butter, used salted and it was very salty, added extra half n half to help tame the saltiness, very good after that
Yummmmm. Very easy to put together, mushrooms are sooo good. I used baby bells instead of white mushrooms. Very yummy. I will make again and again. Thanks!!!
I would add more chicken for the amount of sauce. And only make as much linguine as you will eat, too much is a waste. I added chopped garlic to mushroom mix. It came out very well. Will be adding it to cooking book.
I forgot to add to my original review that I felt the herb measurements looked more like for dried herbs. So using the standard conversion I tripled the herbs. Then I felt it was a little heavy on the rosemary, so I added about another teaspoon of thyme.
We love it!
Wonderful creamy rich sauce. Tender chicken . Delicious , better than any restaurant. Will definitely make again
I don’t understand how anyone can give 4 and 5 stars to a recipe that utilizes canned soup. I made this because I had all the ingredients on hand (including the soup), I did cut way down on the marsala, it’s flavor is way too distinctive for 3/4 of a cup, I used about 4 TBS. The rest of the family liked this dish and wants it again, canned soup just doesn’t do it for me.
I really liked this! I did add fresh garlic and onions. Next time will cut back on the buyer by a couple of tablespoons. I had to use boneless skinless thighs as that was all I had but it made no difference. Perfecto!