submitted by Dot Jones
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
Wash and cut chicken breast, leave wet.
Preheat oven to 350 degrees.
In a cast-iron skillet heat on med-high your olive oil.
Mix all dry ingredients together , coat chicken on both sides really well.
Place the chicken in the skillet. Let it cook until it is good and brown.
In a sauce pan mix the wines and cream cheese and soup on low-med heat just to melt the cream cheese.
Take the chicken out of the skillet and place it in a 9" x 13" pyrex.
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.
Pour the wine/cheese/soup over the chicken.
Now spoon the mushroom and sun-dried tomatoes over the top.
Cover and bake for 30-45 minutes uncover and hit broil for about 10 min or until you like it.
Serve it over rice.
And it is gooooooood eaten...
*Also you can add fresh spinach which would be added in with the mushrooms and sun-dried tomatoes