✤4 skinless, boneless chicken breast halves (~1½ lbs)
✤1 tbsp vegetable oil
✤8 oz button mushrooms, quartered
✤8 oz shiitake mushrooms, stems removed, caps sliced
✤1/4 cup butter
✤1- 0.7oz package Italian dry salad dressing mix
✤1- 10.75 oz can condensed golden mushroom soup
✤1/2 cup dry white wine
✤4 oz cream cheese with chives & onion
✤ Angel hair pasta
✤ Diced chives, for garnish
❖Heat the vegetable oil in a large skillet over med heat. Brown the chicken on both sides, don’t cook through.
❖In a 3½-4 quart slow cooker, place mushrooms on bottom, then top with the chicken.
❖In the same skillet, melt the butter, then stir in Italian dressing mix. Stir in the golden mushroom soup, white wine & cream cheese until melted. Pour sauce over the chicken.
❖Cover and cook on low heat for 3-5 hours.
❖Cook the pasta as directed on box.
❖Serve chicken and sauce over the pasta and top with the chives.
