This delicious chicken recipe is fancy enough for company. Chicken is coated with dry Italian dressing mix and then browned in a skillet before being placed in a baking dish. Next mushrooms are cooked in the same skillet, then placed on top of the chicken. Chicken broth is added to the skillet and cooked with cream cheese and cream of mushroom soup. The sauce is poured over the chicken and mushrooms before baking in the oven to finish cooking the chicken.
Course
Entree
Prep Time20minutes
Cook Time30minutes
Servings8people
Ingredients
6boneless, skinless chicken breasts
4packets(6 oz) Italian dressing mix
2tbspvegetable oil
2tbspbutter
1lbwhite mushroomssliced
Salt
¾cupdry white wine
6ozcream cheese, at room temperature
10 ¾ozcan cream of mushroom soup
2tbspchopped parsleygarnish
Instructions
Preheat oven to 350 F.
Coat chicken with dressing mix.
In a large nonstick skillet, heat the oil over medium-high heat until very hot. Add the chicken and cook until well browned, about 4 minutes. Turn the chicken, add the butter to the pan and cook until chicken is just golden brown, about 3 minutes more. Transfer the chicken to a large baking dish.
Add the mushrooms and pinch of salt to the skillet and cook. Stir occasionally, until golden brown, about 10 minutes. Spoon the mushrooms on top of the chicken.
Pour the wine in the hot skillet and bring to a simmer, stirring to scrape up any browned bits from the pan. Stir in the cream cheese and mushroom soup until well combined and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 30 minutes. Sprinkle with parsley.