GF WF Chicken with Creamy Mushrooms

Ingredients:

1 pound sliced fresh mushrooms, such as button or shiitake

3 Tbls butter
6 skinless, boneless chicken breast halves
3 Tbls rice vinegar or white wine vinegar
1-1/2 cups whipping cream
3 Tbls capers, drained
1/4 tsp freshly ground black pepper

Method:

In a a large pan cook mushrooms in 1 Tbls the hot butter over medium-high heat about 5 minutes or until tender.
Remove mushrooms from pan.


Reduce heat to medium.
Add the remaining 2 Tbls butter and the chicken breast halves to the pan.
Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once.
Remove chicken from pan and keep warm.

Remove pan from heat; add vinegar, stirring to loosen browned bits in bottom of the pan.
Return pan 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 pan; heat through.
Top chicken with mushroom sauce.
Makes 6 servings.



in a large pan 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.