After seasoning chicken breasts with rosemary, browning them in garlic infused oil, they are then baked in a sauce of cream cheese, mushroom soup and white wine.
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 dish, 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. - 26 Mar 2011 (Review from Allrecipes USA and Canada)
Deeeelicious! - 12 Mar 2011 (Review from Allrecipes USA and Canada)
Very good and easy recipe. Instead of the minced garlic, I seasoned the chicken with pepper, garlic powder and onion powder. Definitely in the make again category! - 16 Mar 2011 (Review from Allrecipes USA and Canada)