1/2 env. Italian salad dressing mix
2 tbsp. butter, melted
4 chicken breasts
1 can cream of mushroom soup
1 (4 oz.) container whipped cream cheese with chives
1/3 c. Sauterne

In skillet combine salad dressing. Mix with butter; add chicken and brown slowly until golden. Place in 9 x 12 inch baking dish. Blend soup, cream cheese and Sauterne. Spoon over chicken. Bake uncovered in slow oven (325 degrees) for 1 hour, basting with sauce occasionally. Serve over rice, garnish with parsley. 4 servings.