Trim all fat from chicken breasts; pat dry. Slice each chicken breast horizontally into two or three thin slices.

Mix flour, salt and pepper in a gallon ziploc bag. Add chicken and shake to coat evenly.

Mix condensed golden mushroom soup, Italian-style dressing mix, white wine, and chicken broth in a large bowl. Whisk thoroughly to blend; set aside.

In a large frying pan, heat 2 Tablespoons butter over medium high heat. Add chicken, shaking to remove excess flour; cook three minutes on each side, or until lightly browned. Remove from pan; drain on paper towels.  Cook remaining chicken, adding more butter or oil if necessary. Remove cooked chicken from pan.

Add sliced mushrooms to frying pan; sauté several minutes over high heat, or until lightly browned. Reduce heat to medium; add Italian-style dressing mixture. Cook, stirring constantly until bubbly and well mixed. Add cream cheese, and continue cooking until cream cheese is melted and well mixed. Add cooked chicken, and bring mixture to a slow boil. Reduce the heat and add fresh chives if desired for garnish. Serve over cooked angel hair pasta or rice. Yield: 6 servings.