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Chicken with Creamy Mushrooms


• 1 pound sliced fresh mushrooms, such as button or shiitake
• 3 tablespoons butter
• 6 Italian-marinated skinless, boneless chicken breast halves
• 3 tablespoons rice vinegar or white wine vinegar
• 1-1/2 cups whipping cream
• 3 tablespoons capers, drained
• 1/4 teaspoon freshly ground black pepper


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.

Nutrition Facts

• Calories456,
• Total Fat (g)34,
• Saturated Fat (g)19,
• Monounsaturated Fat (g)9,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)183,
• Sodium (mg)967,
• Carbohydrate (g)7,
• Total Sugar (g)3,
• Fiber (g)1,
• Protein (g)33,
• Vitamin C (DV%)1,
• Calcium (DV%)5,
• Iron (DV%)5,
• Vegetables (d.e.)1,
• Very Lean Meat (d.e.)4.5,
• Fat (d.e.)6,
• Percent Daily Values are based on a 2,000 calorie diet

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