Hungarian Chicken Breasts

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Tasty, creamy, and colorful!!

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Steps

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Heat butter and oil in heavy skillet.

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Add peppers.

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Saute over medium heat until tender-crisp - about 3-4 minutes - stirring occasionally.

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Remove from pan.

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Add chicken breasts to skillet.

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Saute for 10-15 minutes until just cooked through , turning once.

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Remove from the pan and keep warm.

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Add the vinegar to the pan.

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Bring to a boil , scraping up brownings.

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Add the cream and boil until reduced by about half.

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Add chicken to the pan.

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Sprinkle with salt and pepper.

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Simmer until chicken is heated , basting with the sauce.

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Serve chicken with sauce spooned over.

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Garnish with sauteed peppers.

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Sprinkle with the snipped fresh chives.

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Ingredients

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boneless skinless chicken breast halves, butter, vegetable oil, red sweet bell pepper, yellow sweet bell pepper, tarragon vinegar, whipping cream, salt and pepper, fresh chives