Preheat oven to 325º F. Trim all fat from chicken breasts; pat dry. Cut each chicken breast into 2 pieces. In a large frying pan, heat 1 Tablespoon butter over medium heat. Add chicken and cook two minutes on each side. Remove from pan and place in a large casserole dish. Add sliced mushrooms to frying pan; sauté five minutes, or until cooked. Pour mushrooms over chicken. Melt remaining 1 Tablespoon butter in frying pan over low heat. Stir in package of dressing mix. Blend in wine, golden mushroom soup and chicken broth. Mix in cream cheese and stir until smooth. Heat through, but do not boil. Pour sauce over chicken and mushrooms. Sprinkle chives on top of sauce. Cover and bake for 60 minutes in preheated oven. Serve chicken and sauce over pasta. Yield: 4 to 6 servings. |