This cream sauce is a perfect example of a rich, luxurious dish that has been lightened up.
8 skinless, boneless chicken breasts
1/2 envelope dry Italian dressing mix
4 ounces fat-free cream cheese
1 (10 3/4-ounce) can fat-free cream of mushroom soup
1/2 cup chopped green onion (scallion) stems (green part only)
1/3 cup dry white wine
How to Make It
Preheat the oven to 350° F.
Lay the chicken breasts in a 2-quart baking dish coated with nonstick cooking spray. In a microwave or small pot, heat the Italian dressing mix, cream cheese, and soup, stirring until well-blended. Add the green onion stems and wine. Pour the sauce over the chicken and bake for 1 hour.