Chicken Danielle
Photo: flickr user Fiorenza Thompson
Ingredients
8 tablespoons butter, divided
4 skinless, boneless chicken
breast halves
6 ounces button mushrooms, sliced
cup Marsala wine, divided
1 (10.75 ounce) can condensed
1 (10.75 ounce) can condensed
cup heavy cream
teaspoon chopped fresh rosemary
teaspoon chopped fresh thyme
1 (12 ounce) package uncooked
Preparation
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
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
Tools
.
Yield:
8.0 servings
Added:
Thursday, February 11, 2010 - 3:17pm