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- 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
1. 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.
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. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 456,
- Fat, total (g) 34,
- chol. (mg) 183,
- sat. fat (g) 19,
- carb. (g) 7,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 33,
- vit. A (IU) 1069,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 967,
- Potassium (mg) 311,
- calcium (mg) 50,
- iron (mg) 1,
- Vegetables () 1,
- Very Lean Meat () 5,
- Fat () 6,
- Percent Daily Values are based on a 2,000 calorie diet
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