Chicken with Creamy Mushrooms
- 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
- 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.
This recipe is a personal recipe added by mommymaureen and has not been tested or endorsed by MyRecipes.
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Chicken with Creamy Mushrooms Recipe at a Glance
- COURSE: Main Dishes