Creamy White Wine Chicken And Linquine

• 6 large boneless chicken breasts (Can be bone-in, different cooking temperature)
• 1 cup coarsely chopped green onion
• 1/4 cup butter
• 2 (2/3 ounce) packages s Italian salad dressing mix
• 1 1/2 cups Chardonnay wine
• 3 (10 3/4 ounce) cans condensed golden mushroom soup
• 1 cup heavy whipping cream
• 1 lb linguine

1. Preheat oven to 325 degrees F (450 degrees F for bone-in chicken).
2. In a large saucepan, melt butter in low heat. Stir in green onion, dressing mix and chardonnay. Summer for 3-5 minutes.
3. Place chicken in a baking dish and cook in pre-heated oven for 30 minutes.
4. While chicken is baking, mix in golden mushroom soup and heavy cream in saucepan with wine/onion mix Summer on low until thickened.
5. Pour saucepan mixture on top of chicken and cook an additional 30 minutes. Stir mixture and pour over chicken with ladle every 5 minutes.
6. Approximately 20 minutes before chicken is done, bring a large pot of lightly salted water to a boil and add linguine.
7. Drain pasta and remove chicken from oven. Serve chicken and sauce over linguine.
8. Enjoy.

chicken breasts, green onion, butter, italian salad dressing, chardonnay wine, condensed golden mushroom soup, heavy whipping cream, linguine

Taken from www.food.com/recipe/creamy-white-wine-chicken-and-linquine-518290 (may not work)