Chicken with Creamy Mushrooms

By Devildog

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)

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

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.