½ envelope Italian salad dressing mix
2 Tbsp. melted butter
4 chicken breasts
1 (10 oz.) can cream of chicken soup.
1 pkg. (4 oz.) cream cheese softened
½ C. white wine
1 C. uncooked, minute rice
Reserve ½ of the Italian dressing mix and set aside. Combine the reserving half of the mix and butter in a large skillet. Rinse the chicken and pat dry. Fry the chicken in the hot butter mix until golden brown. Preheat the oven to 350 degrees F. Place chicken in a baking dish. Combine the soup, wine and cream cheese. Mix well and pour over chicken. Bake uncovered for 1 hour. Cook the rice. Serve the chicken over the rice. Garnish with parsley.