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Chicken With White Wine and Mushrooms

Prep time 15 mins
Cook time 30 mins
Yield Makes 4 servings


  • 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

How to Make It

  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.