Evening Edge
What’s For Dinner?
DEL.ICIO.US
Chicken Italiano
Rate this recipe: (average rating = 4.00 with 2 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Italian-American
> Perfect for: Dinner parties, office luncheons.
> Make and take: Cook ahead of time in a microwave-safe baking dish and reheat at your destination, or transport warm in a casserole jacket. It can also be assembled ahead of time and baked at your destination.
> Made famous by: Carol Asters of Monroe, who jokes that she's made it so often for dinner guests, she has trouble remembering which friends she's already served it to. "It's our favorite recipe, " she says. "You can have it when you are having people over for dinner, or you can take it with you. It's very versatile." The recipe appears in the fund-raising cookbook "Building on Tradition: A Collection of Recipes by First United Methodist Church Monroe." The cookbook can be purchased for $18, plus shipping and handling, at www.fumcmonroe.org.
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 8
Ingredients:
-
2 tablespoons vegetable oil
8 boneless chicken breast halves
1/2 cup (1 stick) butter or margarine
1 (8-ounce) package cream cheese
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (0.6-ounce) envelope Good Seasons Zesty Italian salad dressing mix
1 cup dry white wine, divided
2 cups sliced mushrooms
Instructions:
Preheat oven to 350 degrees. Heat the vegetable oil in a large frying pan. Saute the chicken until slightly browned on each side, about 5 minutes per side. Transfer to a 9-by-13-inch baking dish lightly coated with cooking spray. In a medium saucepan, melt the butter. Add the cream cheese, soup and dressing mix. Stir over low heat with a wire whisk or wooden spoon until all the ingredients are heated and well-blended. Add 1/2 cup of the wine to the sauce and pour over the chicken. Top with sliced mushrooms. (These steps can be completed up to a day in advance. Cover the dish and refrigerate until 1 1/2 hours before serving.)
Sprinkle with the remaining 1/2 cup wine and bake 45 to 60 minutes or until the sauce is bubbly and the chicken is cooked through.
Sprinkle with the remaining 1/2 cup wine and bake 45 to 60 minutes or until the sauce is bubbly and the chicken is cooked through.
Notes:
> Tip: For easier serving at potlucks, after cooking, cut each chicken breast into three or four pieces
OK, so this dish is not very Italian . . . but it is very tasty. Carol Asters likes to serve it with a tossed salad and Uncle Ben's Long Grain and Wild Rice.
OK, so this dish is not very Italian . . . but it is very tasty. Carol Asters likes to serve it with a tossed salad and Uncle Ben's Long Grain and Wild Rice.
Nutrition:
Per serving: 428 calories (percent of calories from fat, 66), 30 grams protein, 5 grams carbohydrates, trace fiber, 30 grams fat (15 grams saturated), 128 milligrams cholesterol, 861 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Italian-American
Recipes in the same category:What can I bring?