lb sliced fresh mushroom
3 Tbsp butter
6 Italian-marinated skinless,
boneless chicken breast halves ( about 2 #)
3 Tbsp rice vinegar or white wine
1-1/2 cups whipping cream
3 Tbsp capers, drained
¼ tsp freshly ground black pepper
Steamed fresh vegetables
skillet, cook mushrooms, uncovered, in 1 Tbsp of hot butter over medium
high heat about 5 minutes or until tender. Remove mushrooms from skillet.
Reduce heat to medium. Add remaining butter and chicken to skillet. Cook,
uncovered, for 8-12 min or until no longer pink, turning once. 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, boiling gently, uncovered for 2-3 minutes, or until
sauce is slightly thickened. Return mushrooms; heat through.
chicken on pasta; top with mushroom sauce.
BH&G May 2005