1/2 env. (1 tbsp.) dry Italian salad dressing mix
2 tbsp. melted butter
4 sm. chicken breasts (I use boneless and skinless)
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) container cream cheese with chives
1/3 c. water or sauterne

In large skillet combine dressing mix with butter. Add chicken and brown slowly until golden. Place in 12x7 1/2 x 2-inch baking dish. Blend soup and the whipped cream cheese; stir in water or sauterne. Spoon over chicken. Bake uncovered for 1 hour (350 degrees). Baste with sauce once or twice during baking time. I serve this with Wild Rice Casserole.