Ingredients
- 3 chicken breasts split (whole)
- 120 gr instant rice
- 80 ml sauterne wine
- 85 ml cream cheese softened
- 28 gr butter
- 16 gr italian salad dressing mix dry
- 8 gr chives (chopped)
- 1 package cream of mushroom soup (undiluted)
Reserve � tsp salad dressing mix. In large skilet combine butter and dressing mix; add chicken and brown slowly until golden. Place in 9 x 33 cm baking dish. Blend soup, cream cheese, chives, and sauterne. Spoon over chicken. Bake uncovered at 325� for 1 hour. Baste with sauce occasionally. Serve over rice which has been cooked in water to which the reserved � teaspoon salad dressing mix has been added.
Serves 6
billspa@icanect.net
