Chicken with Creamy Mushrooms

Chicken with Creamy Mushrooms
Chicken with Creamy Mushrooms

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound sliced fresh mushrooms, such as button or shiitake

  • 3

    tablespoons butter

  • 6

    Italian-marinated skinless, boneless chicken breast halves (about 2 pounds)

  • 3

    tablespoons rice vinegar or white wine vinegar

  • 1 1/2

    cups whipping cream

  • 3

    tablespoons capers, drained

  • 1/4

    teaspoon ground black pepper

  • steamed fresh vegetables (optional)

Directions

1. In a very large skillet cook mushrooms, uncovered, in 1 tablespoon of the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet. 2. Reduce heat to medium. Add the remaining 2 tablespoons of the butter and the chicken breast halves to skillet. Cook, uncovered, for 8 to 12 minutes or until no longer pink, turning once. Remove chicken from skillet and keep warm. 3. Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and black pepper. Bring to boiling; boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Cut each chicken piece in half horizontally to make two thin pieces. Top with mushroom sauce. If desired, serve with steamed vegetables.

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