Chicken with Creamy Mushrooms

Chicken with Creamy Mushrooms

This quick and easy recipe can be done from start to finish in 30 minutes. Use pre-marinated chicken breasts to cut both the marinating and the cooking time. If you can't find pre-marinated chicken breasts, plain skinless, boneless chicken breasts also work well for this main dish.

Ingredients

1 pound sliced fresh mushrooms, such as button or shiitake
3 tablespoons butter
6 Italian-marinated skinless, boneless chicken breast halves
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

Directions

In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
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.
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.
Makes 6 servings.