Chicken With White Wine and Mushrooms

• 4 boneless skinned chicken breasts
• 1 12 teaspoons kosher salt
• 12 teaspoon pepper
• 14 cup butter, divided
• 1 (16 ounce) package linguine
• 1 (8 ounce) packagesliced fresh mushrooms
• 1 cup dry white wine
• 1 (10 3/4 ounce) can cream of chicken soup
• fresh parsley sprig

1. Place chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
2. Sprinkle chicken with salt and pepper.
3. Melt 1 tablespoons butter in a skillet over medium-high heat; cook 2 breasts 4 to 5 minutes on each side or until done.
4. Remove chicken; cover and keep warm.
5. Repeat with remaining chicken and 1 tablespoons butter; reserve drippings in skillet.
6. Prepare pasta according to package directions.
7. Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and saute 8 minutes.
8. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil.
9. Remove from heat; add soup, and whisk vigorously until smooth.
10. Arrange pasta on serving plate; top with chicken and sauce.
11. Garnish, if desired.

chicken breasts, kosher salt, pepper, butter, linguine, mushrooms, white wine, cream of chicken soup, parsley sprig

Taken from www.food.com/recipe/chicken-with-white-wine-and-mushrooms-254376 (may not work)