Jones Gatherin’ Chicken

submitted by Dot Jones


  • 4-6 chicken breast , I like to slice them in half to make them thin.

  • ¼ cup italian seasoning

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • ¼ cup chimichurri seasoning (dry)

  • ½ cup diced sun-dried tomatoes

  • 1 lb white mushrooms sliced or chopped

  • 2-4 tablespoons olive oil

  • 2-4 tablespoons butter salted

  • 1 can cream of mushroom soup

  • 1 8 oz cream cheese

  • 1 cup white wine

  • cup marsala wine


  1. Wash and cut chicken breast, leave wet.

  2. Preheat oven to 350 degrees.

  3. In a cast-iron skillet heat on med-high your olive oil.

  4. Mix all dry ingredients together , coat chicken on both sides really well.

  5. Place the chicken in the skillet. Let it cook until it is good and brown.

  6. In a sauce pan mix the wines and cream cheese and soup on low-med heat just to melt the cream cheese.

  7. Take the chicken out of the skillet and place it in a 9" x 13" pyrex.

  8. Leave the drippings in the skillet and add the salted butter and add the mushrooms and sun-dried tomatoes cook them until the mushrooms cook down.

  9. Pour the wine/cheese/soup over the chicken.

  10. Now spoon the mushroom and sun-dried tomatoes over the top.

  11. Cover and bake for 30-45 minutes uncover and hit broil for about 10 min or until you like it.

  12. Serve it over rice.

And it is gooooooood eaten...


*Also you can add fresh spinach which would be added in with the mushrooms and sun-dried tomatoes

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