INGREDIENTS
6
skinless, boneless chicken breasts (about 2 1/2 lbs.)
2 tsp
seasoned salt
2 tbsp
canola oil
1 10 3/4 ounce can
reduced-fat cream of mushroom soup
1 8 ounce package
1/3-less-fat cream cheese
1/2 cup
dry white wine
1
envelope Italian dressing mix
1 8 ounce package
sliced fresh mushrooms