Chicken With White Wine and Mushrooms

Southern Living.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinned chicken breasts
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup butter, divided
• 1 (16 ounce) package linguine
• 1 (8 ounce) package  sliced fresh mushrooms
• 1  cup dry white wine
• 1 (10 3/4ounce) can  cream of chicken soup

• Garnish

•  fresh parsley sprig

Directions

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 tablespoons butter in a skillet over medium-high heat; cook 2 breasts 4 to 5 minutes on each side or until done.
3. Remove chicken; cover and keep warm. Repeat with remaining chicken and 1 tablespoons butter; reserve drippings in skillet.
4. Prepare pasta according to package directions.
5. Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes.
6. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil.
7. Remove from heat; add soup, and whisk vigorously until smooth.
8. Arrange pasta on serving plate; top with chicken and sauce. Garnish, if desired.