Chicken Breast with Sherried Mushroom Creme

4 boneless, skinless chicken breasts, slightly pounded
4 Tbsp butter
1 package mushrooms, sliced
1/4 cup sherry
1 Tbsp capers, drained
1/2 cup cream

In a large skillet, sauté the mushrooms dry, until they give off their moisture. Continu cooking until a good bit of the water cooks off. Add half the butter and cook another 3-5 minutes to brown the mushrooms a bit. Add the sherry and cook until most of the liquid has cooked off. Set the mushrooms aside. In the same skillet, melt the remaining butter and sauté the chicken breasts for about 5-6 minutes per side, until the chicken is just cooked through. Set the chicken aside. Add the cream to the skillet and cook it down to about half the volume, stirring often. Return the chicken and mushrooms to the cream sauce and add the capers. Salt and pepper to taste. Spoon the sauce all over the chicken breasts to coat. Plate the chicken with mushrooms and sauce.