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Hungarian Chicken Breasts
At a Glance
- Total
- 40 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Hungarian
- Sauté
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Hungarian Chicken Breasts brings together 4 boneless skinless chicken breast halves (from two whole chicken breasts), 1 tablespoon butter, 1 tablespoon vegetable oil in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Heavy skillet
Ingredients
- 4 boneless skinless chicken breast halves (from two whole chicken breasts)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 red sweet bell pepper, cut into 1-inch squares
- 1 yellow sweet bell pepper, cut into 1-inch squares
- 1 tablespoon tarragon vinegar
- 3/4 cup whipping cream
- salt and pepper, to taste
- 1/2 cup snipped fresh chives
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Instructions
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.
Add chicken breasts to skillet. Saute for 10-15 minutes until just cooked through, turning once. Remove from the pan and keep warm.
Add the vinegar to the pan. Bring to a boil, scraping up brownings. Add the cream and boil until reduced by about half.
Add chicken to the pan. Sprinkle with salt and pepper. Simmer until chicken is heated, basting with the sauce.
Serve chicken with sauce spooned over. Garnish with sauteed peppers. Sprinkle with the snipped fresh chives.
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