Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 pound mushrooms, button, cremini or shiitake sliced
1-1/4 cup beef broth
1/2 cup heavy cream
1/4 teaspoon pepper
3 tablespoons capers, rinsed, drained
1 fresh parsley, optional
In a very large skillet melt 1 tablespoon of the butter over medium-high heat. Add mushrooms; cook 5 minutes or until tender. Remove mushrooms from skillet; set aside.
Reduce heat to medium. Add the remaining 2 tablespoons of butter and Grilled & Ready Chicken Breast Fillets; cook 2-3 minutes per side or until heated through. Remove chicken from skillet; cover and keep warm.
Add broth, heavy cream, and pepper to skillet, stirring to scrape up any browned bits from the bottom of the skillet. Bring to boil; simmer, uncovered, 6-8 minutes or until sauce is slightly thickened. Return mushrooms and capers to skillet; heat through. Top chicken with mushroom sauce. If desired, garnish with parsley.