Chicken Danielle

Chicken is one of our favorite meals. This recipe below is an all time favorite. So if you want to try something different with a flair...give yourself some time and enjoy trying a new meal with chicken. This takes a bit of time, but no last minute rushing around when company comes.

• Bacon 125 g (4 oz)
• Butter 2 tablespoons
• 6 large skinless, boneless, chicken breast halves
• Button mushrooms (1 cup sliced)
• 1 cup dry white wine
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 3/4 cup heavy cream
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon chopped fresh thyme
• 1 package uncooked linguine pasta

1. Fry the bacon gently in a large flameproof casserole dish stirring for about 5 minutes until the fat runs.
2. Take the bacon out and saute' chicken in the bacon drippins for about 5 minutes until golden.
3. Preheat oven to 375 degrees.
4. Set aside chicken into casserole dish, reserving bacon drippings.
5. In a separate skillet, melt the butter over medium heat and saute mushrooms.
6. Add 1/2 cup white wine and stir at a low heat for 5 minutes.
7. Set mushrooms and drippings aside, keeping warm.
8. Add cream of chicken soup and cream of mushroom soup to the bacon/chicken drippings, making sure no lumps remain.
9. Slowly add cream stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency.
10. Season with fresh rosemary and thyme.
11. Toss the bacon that you saved on top of this sauce.
12. Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together.
13. Pour soup/mushroom mixture over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes at 375 degrees.
14. Serve with your favorite pasta or on a platter of rice.

Add a few fresh vegetables, and zwieback and you'll feel like you are eating a traditional meal.