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Submitted by Meta team

Chicken Danielle

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Chicken Danielle picture
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Preparation

15min

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Cooking

75min

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Total

90min

Allergens:

dairy

wheat

Ingredients

servings iconAmount:
g / servings
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Portabello mushrooms image
Portabello mushrooms

Vegetables and Vegetable Products

86g/1cup diced
Wine

Alcoholic Beverages

30g/1fl oz
Cream of chicken soup image
Cream of chicken soup

Soups, Sauces, and Gravies

126g/0.5cup (4 fl oz)
Cream of mushroom soup image
Cream of mushroom soup

Soups, Sauces, and Gravies

28.4g/1oz
Half and half cream image
Half and half cream

Dairy Products

5.0g/1tsp
Rosemary image
Rosemary

Spices and Herbs

0.7g/1tsp
Thyme image
Thyme

Spices and Herbs

0.8g/1tsp
Dry pasta image
Dry pasta

Cereal Grains and Pasta

91g/1cup spaghetti

Direction

1

Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.

2

In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.

3

Preheat oven to 375 degrees F (190 degrees C).

4

Add 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 cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.

5

Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.

6

About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.

Nutritional Facts
Amount:
573.4025g

/

45%28%27%

1070

Kcal
Carbs84.9g
Protein52.7g
Fat51.7g

For a serving size of 1 servings

Calories
1069.7kcal
% Daily Value*
Carbs
84.9g
Protein
52.7g
Fat
51.7g
fiber
4.2g
iron
5.4mg
cholesterol
195.3mg
potassium
1205.5mg
sodium
1157.8mg
transFat
1.1g
saturatedFat
24.3g
vitaminA
1042µg
vitaminD
0.9µg
vitaminB6
1.1mg
vitaminC
0.7mg
sugar
9.4g
calcium
113.8mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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