Zutaten für Hungarian Chicken Breasts
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons butter
- Vegetable Oil
- Red Sweet Bell Pepper
- Yellow Sweet Bell Pepper
- Tarragon Vinegar
- Whipping Cream
- Salt And Pepper
- 2 tablespoons snipped fresh chives
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Zubereitung von Hungarian Chicken Breasts
- Heat 2 tablespoons butter and 1 tablespoon vegetable oil in a large heavy skillet over medium heat.
- Add 1 sliced bell pepper and sauté for 3-4 minutes, until tender-crisp, stirring occasionally.
- Remove peppers from the skillet and set aside.
- Add 2 boneless, skinless chicken breasts to the skillet and sauté for 10-15 minutes, until cooked through, turning once.
- Remove chicken from the skillet and keep warm.
- Add 2 tablespoons white wine vinegar (or apple cider vinegar) to the skillet and bring to a boil, scraping up any browned bits from the bottom.
- Pour in 1 cup heavy cream and boil until the sauce reduces by about half (approximately 5-7 minutes).
- Return the chicken to the skillet.
- Season with salt and pepper to taste.
- Simmer for 2-3 minutes, basting the chicken with the sauce, until heated through.
- Serve the chicken immediately, spooning the sauce over the top.
- Garnish with the reserved sautéed peppers and 2 tablespoons of snipped fresh chives.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
66g
Carbs
2g
