Jones Gatherin’ Chicken

submitted by Dot Jones

Ingredients:

• 4-6 chicken breast , I like to slice them in half to make them thin.

• ¼ cup italian seasoning

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• ¼ cup chimichurri seasoning (dry)

• ½ cup diced sun-dried tomatoes

• 1 lb white mushrooms sliced or chopped

• 2-4 tablespoons olive oil

• 2-4 tablespoons butter salted

• 1 can cream of mushroom soup

• 1 8 oz cream cheese

• 1 cup white wine

• ⅓ cup marsala wine

Directions:

1. Wash and cut chicken breast, leave wet.

2. Preheat oven to 350 degrees.

3. In a cast-iron skillet heat on med-high your olive oil.

4. Mix all dry ingredients together , coat chicken on both sides really well.

5. Place the chicken in the skillet. Let it cook until it is good and brown.

6. In a sauce pan mix the wines and cream cheese and soup on low-med heat just to melt the cream cheese.

7. Take the chicken out of the skillet and place it in a 9" x 13" pyrex.

8. Leave the drippings in the skillet and add the salted butter and add the mushrooms and sun-dried tomatoes cook them until the mushrooms cook down.

9. Pour the wine/cheese/soup over the chicken.

10. Now spoon the mushroom and sun-dried tomatoes over the top.

11. Cover and bake for 30-45 minutes uncover and hit broil for about 10 min or until you like it.

12. Serve it over rice.

And it is gooooooood eaten...

Enjoy!

*Also you can add fresh spinach which would be added in with the mushrooms and sun-dried tomatoes