Ingredients
Ingredients
1 ½ lbs boneless, skinless chicken breasts (I used 6, 4oz breasts)
1 8oz package mushrooms, sliced
1 8oz package baby portabella mushrooms, sliced
1 packet dry Italian dressing mix
1 8 oz package fat free cream cheese, at room temp
1 tbsp light butter
1 cup white wine
1 cup fat free chicken broth
2 tsp paprika
Salt and pepper to taste
Preparation
n a medium sized sauce pan, melt butter over medium heat. Add in Italian dressing packet, and stir to combine. Stir in cream cheese, wine and chicken broth, and stir until cream cheese is fully melted, and ingredients are well combined. Place mushrooms on bottom of crock pot, then season both sides of chicken with salt, pepper and paprika and place chicken breasts on top of the mushrooms. Pour cream cheese sauce over chicken breasts, making sure all chicken is evenly covered with the sauce. Cover and cook on low for 4-6 hours. Garnish with fresh parsley (optional)
