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Ingredients
| white mushrooms: 1 lb |
| unsalted butter: 1 Tbl |
| chicken breasts: 6 breasts |
| white wine vinegar: 1 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| capers (drained): 1 Tbl |
Chicken with creamy mushrooms
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.