Chicken with Creamy Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) butter |
3 tablespoon(s) capers |
6 italian marinated boneless skinless chicken breasts |
1 pound(s) mushrooms sliced |
1/4 teaspoon(s) pepper |
3 tablespoon(s) rice wine vinegar |
1.5 cup(s) whipping cream |
Directions:
1. In a large skillet cook mushrooms in 1 tablespoon the hot butter over mediumhigh heat about 5 minutes or until tender. Remove mushrooms from skillet.
2. Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), 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 pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Top chicken with mushroom sauce.
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