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
What Makes This Recipe So Great
Tips For Better Flavor
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- Let the chicken rest a few minutes after cooking to keep it tender.
Step 1
Melt 6 tablespoons of butter in a large skillet over medium-high heat. While that’s heating up, season your chicken with salt and pepper. Add the chicken to the skillet and cook it until it’s golden brown on both sides and about halfway cooked through—this usually takes around 4 to 7 minutes per side. Once browned, transfer the chicken to a 9x13-inch baking dish and set the skillet aside, keeping those flavorful drippings.
Step 2
In another skillet, melt the remaining 2 tablespoons of butter over medium-high heat and sauté the mushrooms until they’re nicely browned. Pour in a quarter cup of the wine and stir it in, letting it simmer on low for about 5 minutes to reduce. Keep the mushrooms and their juices warm while you move on.
Step 3
Preheat your oven to 375°F (190°C). Return to the skillet with the chicken drippings and add both the cream of chicken and cream of mushroom soups. Stir them together well so there are no lumps, then slowly pour in the cream, stirring constantly. Add the remaining half cup of wine, and season with rosemary and thyme. If the sauce feels too thin, add a little more wine until you get a nice, thick gravy. Let it simmer over medium heat until it starts to bubble, then fold in the mushroom mixture.
Step 4
Pour this creamy mushroom sauce over the chicken in your baking dish, cover it, and pop it in the oven. Bake for about 30 to 45 minutes until the chicken is cooked through and tender.
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 according to the package instructions until it’s just al dente. Drain the pasta and serve the chicken and sauce over the hot noodles. Enjoy!
