Better Homes and Gardens' Chicken With Creamy Mushrooms

No slicing, no dicing... almost no work at all! This recipes uses pre-sliced mushrooms and store-bought, pre-marinated marinated chicken to make life easy.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  sliced fresh mushrooms (button or shiitake)
• 3  tablespoons butter
• 6  italian-marinated boneless skinless chicken breast halves (about 2 lb.)
• 3  tablespoons rice vinegar or 3  tablespoons white wine vinegar
• 1 1⁄2 cups  whipping cream
• 3  tablespoons capers, drained
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. In a 12-inch skillet cook mushrooms, uncovered, in 1 tablespoon of hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
2. Reduce heat to medium. Add remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook, uncovered, for 8 to 12 minutes or until no longer pink (170¿ 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.
4. Stir in cream, capers, and pepper. Bring to boiling; boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened.
5. Return mushrooms to skillet; heat through. Cut each chicken piece in half horizontally to make two thin pieces, if desired. Top with mushroom sauce. Serve with steamed vegetables, if desired.