Chicken with Creamy Mushrooms

If you can't find pre-marinated chicken breasts, plain skinless, boneless chicken breasts also work well for this main dish.

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Makes:
6 servings
Serving Size:
breast half +1/4 cup sauce
Start to Finish:
30 mins
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Chicken with Creamy Mushrooms

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

  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.

Nutrition Facts

(Chicken with Creamy Mushrooms)
    Per serving:
  • 456 kcal cal.,
  • 34 g fat
  • (19 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 183 mg chol.,
  • 967 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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