6 skinless, boneless chicken breasts
4 tbsp. butter
1/2 pkg. dry Italian dressing
1 (10 3/4 oz.) can mushroom soup
4 oz. cream cheese
1/4 c. white wine or water

Brown chicken breasts in melted butter and dry Italian dressing. Remove chicken to baking dish. Add to the juice in the browning skillet soup, cream cheese and wine, melt together while stirring. Pour mixture over chicken breasts in baking dish. Bake chicken covered at 300 degrees for 1 hour. Uncover chicken during last 1/2 hour. Garnish with paprika and parsley before serving.