Hungarian Chicken Breasts

1. 1

   Heat butter and oil in heavy skillet. Add peppers. Saute over medium heat until tender-crisp - about 3-4 minutes - stirring occasionally. Remove from pan.

2. 2

   Add chicken breasts to skillet. Saute for 10-15 minutes until just cooked through, turning once. Remove from the pan and keep warm.

3. 3

   Add the vinegar to the pan. Bring to a boil, scraping up brownings. Add the cream and boil until reduced by about half.

4. 4

   Add chicken to the pan. Sprinkle with salt and pepper. Simmer until chicken is heated, basting with the sauce.

5. 5

   Serve chicken with sauce spooned over. Garnish with sauteed peppers. Sprinkle with the snipped fresh chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.