I love Trisha Yearwood. She’s so real and down to earth. Honestly one of my favorite famous people I have met. While watching one of her episodes my son said this dish looked really good and he wanted to make it with me. How can you turn that down. Trisha talked about how this is one of the recipes her mom used to make when company came over and that’s where it got it’s name. We really liked the dish. I do have to confess we sprinkled a little extra seasoning on top, but I would make this again for sure. It also freezes well if you want to pop it in the freezer before you bake it.
(Adapted from Trisha Yearwood)
6 boneless, skinless chicken breasts (about 3 1/2 pounds) 4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Coat the chicken breasts in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot.
Add the chicken and cook undisturbed until well browned, about 4 minutes.
Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more.
Transfer the chicken to a large baking dish.
To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
In a medium saucepan combine the soup, cream cheese and wine.
Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.