- Level: Easy
- Total: 1 hr 40 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 64 g
- Cholesterol
- 235 mg
- Sodium
- 1068 mg
- Level: Easy
- Total: 1 hr 40 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 64 g
- Cholesterol
- 235 mg
- Sodium
- 1068 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Coat the chicken breasts in the dressing mix.
- Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
- To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
- In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
- Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.
