Chicken Danielle Recipe

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.

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.