Presliced mushrooms and capers sizzle together in a skillet, flavoring the pan before the chicken is sauteed, allowing this flavorful chicken to get to the table in less than 30 minutes.

• 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
• 1½ cups whipping cream
• 3 tablespoons capers, drained
• ¼ 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.