“I got this recipe from an old boyfriend's mom. It's simple and delicious and makes a great dish for company. Serve over rice or pasta. I like to use spinach fettuccine because it adds color to the dish. But it's ALL good! Broccoli or asparagus makes a great accompanying veggie. If you are making this as a company dish, you can serve it 'Family Style' by placing your rice or pasta on a large dish or platter and putting the chicken and sauce over the top.” - by crankymezzo
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings.
- Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken.
- Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 363 cal
- 18%
- Fat
- 22.8 g
- 35%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (16)
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"What a wonderful recipe and so easy, too! I had a few more pieces of chicken than the recipe called for, but there was still plenty of sauce without doubling it. As long as they all fit into a 9x13 di..." See moresh, you'll have enough. Instead of buying fresh rosemary, I used the dried variation from my spice cabinet. I used the same amount and it worked perfectly. I was a bit nervous that the pan drippings wouldn't be enough, but I just kept lightly scraping the garlic/rosemary mixture as I browned the chicken. I was also concerned over the strong wine aroma, but it came together and was totally delicious. Don't be afraid to use the whole cup. One thing I will suggest is to just mix the cream cheese, soup and wine right into the same pan with the drippings instead of using an extra bowl. Not only does this cut back on dishes, but it is so much easier to blend the cream cheese to a smooth consistency over low heat. I almost forgot, but I used Neufchatel insted of the cream cheese because it has less fat. The only brand that I will use is Publix, though. It tastes identical to cream cheese whereas Walmart's variation tastes like wallpaper paste would probably taste like. As the submitter has said, you will need to add some color to the plate with sides. I hope this has helped alleviate possible concerns. By all means this recipe is a keeper. Easy, delicious and suitable for company! Thank you so much for submitting this gem."
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