- 6
Ingredients
- 1 pound sliced fresh mushrooms, such as button or shiitake
- 3 tablespoons butter
- 6 Italian-marinated skinless, boneless chicken breast halves (about 2 lb.)
- 3 tablespoons rice vinegar or white wine vinegar
- 1-1/2 cups whipping cream
- 3 tablespoons capers, drained
- 1/4 teaspoon freshly ground black pepper
- Steamed fresh vegetables (optional)
Preparation
Step 1
In a 12-inch skillet cook mushrooms, uncovered, in 1 tablespoon of hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
Reduce heat to medium. Add remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook, uncovered, for 8 to 12 minutes or until no longer pink (170� F), turning once. Remove chicken from skillet and keep warm.
Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and 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, if desired. Top with mushroom sauce. Serve with steamed vegetables, if desired. Makes 6 servings.