Hungarian Chicken Breasts

• boneless skinless chicken breast halves↗4

  from two whole chicken breasts

• butter↗1 tablespoon
• vegetable oil↗1 tablespoon
• red sweet bell pepper↗1

  cut into 1-inch squares

• yellow sweet bell pepper↗1

  cut into 1-inch squares

• tarragon vinegar↗1 tablespoon
• whipping cream↗3⁄4 cup
• salt and pepper

  to taste

• snipped fresh chives1⁄2 cup

Step-by-step instructions

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.