Это предварительный просмотр рецепта "Chicken Danielle".

Рецепт Chicken Danielle
by Global Cookbook

Chicken Danielle
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 8 Tbsp. butter, divided
  • 4 x skinless, boneless chicken breast halves salt and pepper to taste
  • 6 ounce button mushrooms, sliced
  • 3/4 c. Marsala wine, divided
  • 1 x (10.75 oz) can condensed cream of chicken soup
  • 1 x (10.75 oz) can condensed cream of mushroom soup
  • 3/4 c. heavy cream
  • 1/2 tsp minced fresh rosemary
  • 1/4 tsp minced fresh thyme
  • 1 x (12 oz) package uncooked linguine pasta

Инструкции

  1. Heat 6 Tbsp. butter in a large skillet over medium high heat. Season chicken with salt and pepper and add in to skillet. Cook till halfway done and golden on both sides, about 4 to 7 min each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
  2. In a separate skillet, heat the 2 remaining Tbsp. of butter over medium high heat and saute/fry mushrooms. Add in 1/4 c. of the wine and stir; let reduce over low heat for 5 min. Set mushrooms and drippings aside, keeping hot.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Add in 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 in cream, stirring constantly, then add in remaining 1/2 c. wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mix simmer over medium heat till bubbly, then add in reserved mushroom mix and stir together.
  5. Pour soup/mushroom mix over chicken in baking dish, cover and bake in preheated oven for 30 to 45 min.
  6. About 15 min before serving chicken, bring a large pot of lightly salted water to a boil. Add in linguine and cook for 8 to 10 min or possibly till al dente; drain. Serve chicken breasts and sauce over the warm cooked pasta.