• 13 Ratings

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

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

456 calories; 34 g total fat; 19 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 183 mg cholesterol; 967 mg sodium. 311 mg potassium; 7 g carbohydrates; 1 g fiber; 3 g sugar; 33 g protein; 1069 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0