Mushrooms, white wine and canned cream of chicken soup combine in a quick sauce that’s scrumptious on chicken. We pound the chicken to the ¼-inch thickness so it quickly cooks. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Chicken With White Wine And Mushrooms Chicken With White Wine And Mushrooms Recipe | PT45M Serves 4 Ingredients: 4 Skinned & Boned Chicken Breasts 1.5 Teaspoons Kosher Salt 0.5 Teaspoon Pepper 0.25 Cup Butter 1 Pound Linguine 8 Ounces Sliced Fresh Mushrooms 1 Cup Dry White Wine 10 Ounces Cream Of Chicken Soup Pound chicken breasts between plastic wraps using a meat mallet into ¼-inch thickness. Season chicken breasts with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat and cook 2 chicken breasts on both sides 4 to 6 minutes until chicken is no longer pink. Transfer to a plate and set aside covered to keep warm. Repeat with 1 tablespoon of butter and remaining chicken breasts. Cook pasta following the package directions. To Make Sauce: Melt 2 tablespoons of butter in the same skillet and sauté mushrooms for about 8 minutes. Add wine and stir scraping the bottom of the skillet to loosen the bits. Bring wine to a boil and immediately remove from heat. Add soup and quickly stir vigorously until sauce is smooth. Place cooked pasta on a serving plate, arrange sautéed chicken breasts on top and drizzle with the sauce. Garnish, if desired and serve.

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