Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms; sauté for about 5 minutes or until tender. Remove mushrooms from pan.
Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breasts to the pan. Cook for 8 to 12 minutes or until no longer pink (170°F), turning once. Remove chicken from pan and keep warm.
Remove pan from heat; add vinegar, stirring to loosen browned bits in bottom of pan. Return pan to heat. Stir in cream, capers and pepper; bring to a boil. 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.