Chicken w/ Creamy Mushroom Sauce

Directions

1. in a 12 inch skillet, heat 1 tbs of the butter over medium-high heat. add mushrooms; cook about 5 min over until tender. remove mushrooms from skillet. 2. reduce heat to medium. add the remaining 2 tbs butter and the breast halves to the skillet. cook for 8 to 12 min or until chicken is tender and no longer pink, turning once. remove from skillet; cover and keep warm. 3. remove skillet from heat; add vinegar, stirring to scrape up browned bits from bottom of skillet. return skillet to heat. stir in cream, capers, and pepper. bring to boiling; boil gently, uncovered, for 2 to 3 min or until sauce is slightly thickened. return mushrooms to skillet; heat through. serve chicken w/ mushroom mixture. if desired, serve w/ vegetables.

Ingredients

• 3 tbs butter
• 1 lb packages sliced fresh mushrooms (6 c)
• 4 skinless, boneless, chicken breast halves
• 3 tbs rice vinegar or white wine vinegar
• 1 1/2 c whipping cream (can substitue half-n-half or fat free half-n-half)
• 3 tbs capers, rinsed and drained
• 1/4 tsp feshly ground black pepper
• steamed fresh zuccini and squash as a side.

Parsed from recipe text (no separate ingredient records).