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
Why This Dish Is A Crowd Favorite
Practical Cooking Tips
- Sear the chicken well before simmering to lock in juices.
- Let the sauce reduce slowly for a thicker, more concentrated taste.
Step 1
Melt 6 tablespoons of butter in a large skillet over medium-high heat. While the butter is melting, season the chicken with salt and pepper. Add the chicken to the skillet and cook it until it’s about halfway done and nicely golden brown on both sides—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, but keep the drippings in it.
Step 2
In another skillet, melt the remaining 2 tablespoons of butter over medium-high heat and sauté the mushrooms until they’re tender. Pour in 1/4 cup of the wine, give it a stir, and let it simmer on low for about 5 minutes to reduce. Keep the mushrooms and their juices warm while you get the rest ready.
Step 3
Preheat your oven to 375°F (190°C). Return to the skillet with the chicken drippings and add the cream of chicken soup and cream of mushroom soup. Stir everything together well until it’s smooth with no lumps. Slowly pour in the cream, stirring constantly, then add the rest of the wine (about 1/2 cup). Season with rosemary and thyme, and adjust the wine a bit if you need to get a thick, gravy-like sauce. Let this simmer over medium heat until it’s bubbling, then stir in the mushroom mixture.
Step 4
Pour the sauce over the chicken in the baking dish, cover it, and pop it in the oven for 30 to 45 minutes.
Step 5
About 15 minutes before the chicken is done, bring a large pot of salted water to a boil and cook the linguine until it’s just tender, usually 8 to 10 minutes. Drain the pasta and serve the chicken with the creamy sauce spooned over the top, right on the hot pasta.
