Ingredients

• 6 boneless, skinless chicken breasts (about 3 1/2 pounds)
• 4 envelopes Italian dressing mix
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 pound white mushrooms, sliced
• Kosher salt
• One 10 3/4-ounce can cream of mushroom soup
• 6 ounces cream cheese
• 3/4 cup dry white wine
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat the oven to 350 degrees F.
2. Coat the chicken breasts in the dressing mix.
3. 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.
4. 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.
5. 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.
6. Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.