This is probably the most awesomely yummy chicken dish I’ve made in ages. Hubs polished off two servings.
I modified this recipe from LaaLoosh because it was a last-minute dinner plan and I didn’t have time to involve a crockpot. Go here for her crockpot version, which I’m sure is fabulous.
And here’s mine below. (Note: I didn’t have any white wine on hand, so I just doubled the chicken broth.)
- boneless, skinless chicken breasts
- 1 package mushrooms, sliced
- 1 packet dry Italian dressing mix
- 1 8 oz package cream cheese, at room temp
- 1 tbsp light butter
- 1 cup white wine
- 1 cup fat free chicken broth
- 2 tsp paprika
- Salt and pepper to taste
In a medium sized sauce pan, melt butter over medium heat.
Add in Italian dressing packet, and stir to combine.
Stir in cream cheese, wine and chicken broth, and stir until cream cheese is fully melted, and ingredients are well combined.
Place mushrooms on bottom of baking dish. Then season both sides of chicken with salt, pepper and paprika and place chicken breasts on top of the mushrooms.
Pour cream cheese sauce over chicken breasts, making sure all chicken is evenly covered with the sauce.
Bake at 350 35 to 40 minutes.
I served this with rice and steamed broccoli topped with parmesan.