Chicken w/Creamy Mushrooms
- 1 lb. fresh Mushrooms (sliced)(button/shittake)
- 2 Tbsp. Butter
- 6 Chicken Breast Halves (2 lbs) (Italian marinated, skinless, boneless)
- 3 Tbsp. Rice Vinegar or White Wine Vinegar
- 1-1/2 c. Whipping Cream
- 3 Tbsp. Capers (drained)
- 1/4 tsp. Pepper (freshly ground)
- Steamed fresh Vegetables (optional)
In a 12" skillet, cook mushrooms, uncovered, in 1 Tbsp. hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
Reduce heat to medium. Add remaining 2 Tbsp. butter and chicken to skillet. Cook, uncovered, for 8-12 minutes or until no long pink, turning once. Remove chicken from skillet and keep warm.
Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skille
Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream , capers and peppers. Bring to boiling; boil gently, uncovered, for 2-3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Cut each chicken piece in half horizontally to make 2 thin pieces, if desired. Top with mushroom sauce. Serve with steamed vegetables, if desired.