Chicken With White Wine and Mushrooms

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes


4 skinned and boned chicken breasts
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1/4 cup butter, divided
1 (16-oz.) package linguine
1 (8-oz.) package sliced fresh mushrooms
1 cup dry white wine
1 (10 3/4-oz.) can cream of chicken soup
Garnish: fresh parsley sprig


1. Place chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

2. Melt 1 Tbsp. butter in a skillet over medium-high heat; cook 2 breasts 4 to 5 minutes on each side or until done. Remove chicken; cover and keep warm. Repeat with remaining chicken and 1 Tbsp. butter; reserve drippings in skillet.

3. Prepare pasta according to package directions.

4. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil. Remove from heat; add soup, and whisk vigorously until smooth.

5. Arrange pasta on serving plate; top with chicken and sauce. Garnish, if desired.