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1 lb sliced fresh mushrooms
3 tbsp butter
6 skinless boneless chicken breast halves,
(marinated in Italian salad dressing)

3 tbsp rice vinegar or white wine vinegar
1 1/2 cups whipping cream
3 tbsp capers, drained
1/2 tsp ground black pepper


1. Place chicken breasts in plastic storage bag, pour enough
dressing in to cover chicken and place in refrigerator.
Let set for 1 to 2 hours before cooking.

2. In a large skillet cook mushrooms in 1 tbsp of the
hot butter over medium high heat about 5 minutes or
until tender. Remove mushrooms from skillet.

3. Reduce heat to medium. Add remaining 2 tbsp butter
and the chicken breast halves to skillet.
Cook 8 to 12 minutes or until no longer
pink, (170 F.) on a meat thermometer, turning once.
Remove chicken from skillet and keep warm.

4. To skillet 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 2 to 3 minutes or until sauce is slightly thickened.
Return mushrooms to skillet; heat through.
Top chicken with mushroom sauce.

Makes 6 servings Serving size = 1 chicken breast half per serving

Weight Watchers PointsPlus+ =12 per serving


* 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.

Weight Watcher Points per Serving = 12