Sherry Chicken Breasts W/ Shrooms and Capers

• 3 lbs flash frozen boneless skinless chicken breasts
• 6 teaspoons capers
• 8 ounces canned mushrooms
• 4 ounces sherry wine
• 1 teaspoon cornstarch
• 2 tablespoons olive oil
• pepper
• 6 ounces cold water
• 16 ounces egg noodles

1. Cook chicken in onive oil till juices run clear and no longer pink.
2. Mix all other ingredients and pour over chicken.
3. Simmer until sauce is thickened to your liking.
4. I served this with egg noodles because that's what I had on hand.

chicken breasts, capers, mushrooms, sherry wine, cornstarch, olive oil, pepper, cold water, egg noodles

Taken from www.food.com/recipe/sherry-chicken-breasts-w-shrooms-and-capers-223350 (may not work)