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marsala cream of chicken and linguine

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Decadent creaminess

yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For marsala cream of chicken and linguine

  • 4
    boneless skinless chicken breasts
  • salt and pepper
  • 1/4 c
    butter
  • 8 oz
    fresh mushrooms, sliced
  • 1 c
    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 lb
    linguine

How To Make marsala cream of chicken and linguine

  • 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.
  • 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.
  • 3
    Meanwhile, cook the linguine according to package directions; drain. Serve the chicken over the linguine.
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