INGREDIENTS
•
6 skinless, boneless chicken breasts (about 2 1/2 lbs.)
•
2 teaspoons seasoned salt
•
2 tablespoons canola oil
•
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
•
1 (8-oz.) package 1/3-less-fat cream cheese
•
1/2 cup dry white wine
•
1 (0.7-oz.) envelope Italian dressing mix
•
1 (8-oz.) package sliced fresh mushrooms
Go To Recipe