Chicken in Cream Sauce

Adapted from Trim and Terrific American Favorites, 1996
Makes eight servings

8 boneless, skinless chicken breasts (approx. 4 ounces each)
1/2 envelope dry Italian salad dressing mix
4 ounces reduced fat cream cheese
1 (10-3/4 ounce) can reduced fat cream of mushroom soup
1/2 cup chopped green onion (scallion) stems (green part only)
1/3 cup dry white wine

Preheat the oven to 350 degrees.
Lay the chicken in a 2-quart baking dish coated with nonstick cooking spray. In a microwave or small pot, heat the Italian dressing mix, cream cheese, and soup, stirring until well blended. Add the green onion stems and wine. Pour the sauce over the chicken and bake for 1 hour.

Nutritional Information
CALORIES 187; FAT 5.1g (sat 2.2g, mono 1.3g, poly 0.7g); CHOLESTEROL 73.7mg; CARBOHYDRATE 3.2g; SODIUM 531mg; PROTEIN 28.1g; FIBER 0.2g


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