Recipe: Chicken Danielle

Ingredients

4 tbsp butter, divided
2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast halves
Salt and pepper to taste
6 oz mushrooms, sliced
3/4 cup dry Marsala cooking wine, divided
2 cloves, chopped fresh garlic
1 10.75-oz can low-sodium cream of chicken soup
1 10.75-oz can low-sodium cream of mushroom soup
3/4 cup dairy (cook's preference, I like half-n-half, could use milk or heavy cream)
1/2 tsp chopped fresh rosemary
1/4 tsp chopped fresh thyme
1/2 package uncooked fettucine pasta
Parsley for garnish (optional)

Directions:

Melt 2 tbsp butter in olive oil in a large stainless steel or cast iron skillet (i.e., without Teflon coating) over medium heat. Once butter is melted, season chicken with salt and pepper then add to skillet. Raise heat to medium-high. Cook until chicken is golden-brown on both sides (approximately 4-7 minutes each side). Once browned, remove chicken to a 9x13 inch baking dish. Drain fat from skillet but do not clean.
Melt the 2 remaining tbsp butter over medium high heat in the skillet and saute mushrooms. Add 1/4 cup Marsala wine and stir with a wooden spoon to scrape up bits of browned chicken from the bottom of the skillet. Add garlic. Lower heat to a simmer, let sauce reduce for five minutes. Add sauce to baking dish.
Preheat oven to 375°F/190°C.
Set heat under skillet to medium and add both soups to skillet. Mix soups well, making sure no lumps remain. Slowly add cream, stirring constantly. Add 1/2 cup Marsala wine. Season with rosemary and thyme. Add wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly then pour soup mixture over chicken in the baking dish.
Cover baking dish with aluminum foil and bake in preheated oven for 30 to 45 minutes.
About 15 minutes before chicken is done, bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente; drain. Serve chicken over the pasta. Pour sauce over the chicken. Garnish with parsley if desired.