Before we begin I want to make a note about the Wine in the recipe- it really doesn't matter a Lot which wine you use, as long as you find it palatable. Don't use a wine that you wouldn't want to drink straight out of the bottle and please, I implore you, please do NOT use "Cooking Wine" which is completely LOADED with sodium and tastes like the ocean
2 T. Butter
1 pkg Italian Dressing Mix
1 can Cream of Mushroom Soup
1/2 c. sliced fresh mushrooms (optional)
1/2 c. Dry White wine ( I used Arbor Mist Exotic Fruit White Zinfandel!)
8 oz cream cheese **
1 1/2 tsp. onion powder
1 T. chopped chives
2-4 boneless skinless chicken breasts
Melt the butter in a small saucepan, add the cream of mushroom soup, cream cheese, wine, italian dressing mix, onion powder and chives. Mix well until hot and
Cut the breasts into serving size pieces (1/2 breast per person, or whole breast, however you prefer).
Place them in individual baking dishes or in a 9x13 pan (however you prefer, it's really not all that important!)
Arrange some freshly sliced mushrooms over the top (if you like mushrooms), pour sauce generously over each breast piece. Add more mushrooms (if desired)
Bake at 350 for 26-34 minutes (this depends on how thick your chicken breast is! If the breast still has the tenders attached, it takes longer, ours were about 2 inches thick). If it's thinner, it won't take as long.
Serve with Salad or any veggie you prefer. Also, this meal can be "stretched" by serving with Rice, particular wild rice to really bring out the flavors.
Better yet, if you want
** A note about the cream Cheese- there is a brand of cream cheese that has onions and chives in it. For ease you could use this in place of the cream cheese, onion powder and chives that are listed in the recipe. However, in our area, it's about $1.60 more than plain cream cheese and it only costs me about .07 for onion powder/chives. A savings of $1.53