marsala cream of chicken and linguine

Name: Marsala Cream of Chicken and Linguine
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; salt and pepper; 1/4 cup(s) butter; 8 ounce(s) fresh mushrooms, sliced; 1 cup(s) marsala wine; 1 can(s) cream of chicken soup; 1 can(s) cream of mushroom soup; 1 dash(es) heavy cream; fresh rosemary, minced; fresh thyme, minced; 1 pound(s) linguine

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 13, 2024

Decadent creaminess

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 boneless skinless chicken breasts
salt and pepper
1/4 cup butter
8 ounces fresh mushrooms, sliced
1 cup marsala wine
1 can cream of chicken soup
1 can cream of mushroom soup
1 dash heavy cream
fresh rosemary, minced
fresh thyme, minced
1 pound linguine

How To Make marsala cream of chicken and linguine

Step 1

Season the chicken breast with salt and pepper. Melt the butter in a large skillet. Brown the chicken breast on both sides; remove to a baking dish. In the same pan, add the mushrooms. Cook 2 minutes. Add the wine and let most of it evaporate.

Step 2

Add the soups, heavy cream, rosemary and thyme. Remove from the oven and pour over the chicken. Add the chicken to a 375 degree F oven. Bake for 30 to 45 minutes.
Step 3

Meanwhile, cook the linguine according to package directions; drain. Serve the chicken over the linguine.
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