Trisha Yearwood’s Recipe, Food Network!
Prep Time: 30 minutes
Cooking Time: 1 hour
6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tbsp vegetable oil
2 tbsp unsalted butter
1 pound white mushrooms, sliced
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tbsp green onions, chopped
Large baking dish
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 chopped green onions and serve.