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Chicken with Creamy Mushrooms

Makes: 6 servings
Start to Finish 30 mins
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)
  • 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 (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 967,
  • Potassium (mg) 311,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Vegetables () 1,
  • Lean Meat () 5,
  • Fat () 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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