Chicken with Creamy Mushrooms
pound sliced fresh mushrooms, such as button or shiitake
Italian-marinated skinless, boneless chicken breast halves
tablespoons rice vinegar or white wine vinegar
cups whipping cream
tablespoons capers, drained
teaspoon freshly ground black pepper
- 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.
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