Chicken With Cucumber Horseradish Sauce

1. 1

   Season the chicken with pepper and all but a pinch of the salt.

2. 2

   In a skillet, melt the butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced.

3. 3

   Transfer to a serving plate; keep warm.

4. 4

   Drain off all but 1 tablespoons fat from the pan.

5. 5

   Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened.

6. 6

   Add vinegar and remaining salt; cook until evaporated.

7. 7

   Add cream; simmer for 1 more minute.

8. 8

   Stir in chives and horseradish; spoon over chiken.

* Per serving · 4 servings · Values may vary.

No additional tips available.