Chicken Danielle

Directions

1. 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. 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. 3. Preheat oven to 375 degrees F (190 degrees C).
4. 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. 5. Pour soup/mushroom mix over chicken in baking dish, cover and bake in preheated oven for 30 to 45 min.
6. 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.