Ingredients
6
6 servings
- •2 tablespoons olive oil
- •2 cloves garlic, minced
- •1 tablespoon chopped fresh rosemary, or more to taste
- •salt and ground black pepper to taste
- •6 skinless, boneless chicken breast halves
- •1 (8 ounce) package cream cheese, softened
- •1 (10.5 ounce) can cream of mushroom soup
- •1 cup white wine
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings.
- Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken.
- Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.
Nutritional Facts
Per 6 servings
- Calories: 363
- Carbohydrate: 6g
- Fat: 23g
- Fiber: 0g
- Protein: 26g
- Sugar: 1g
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