Chicken w/Creamy Mushrooms


1-     lb sliced fresh mushroom

3 Tbsp butter

6 Italian-marinated skinless, boneless chicken breast halves ( about 2 #)

3 Tbsp rice vinegar or white wine vinegar

1-1/2 cups whipping cream

3 Tbsp capers, drained

tsp freshly ground black pepper

Steamed fresh vegetables (optional)



  1. In 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.
  2. 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.
  3. Place chicken on pasta; top with mushroom sauce.


BH&G May 2005