1. Season the chicken with pepper and all but a pinch of the salt. 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. Transfer to a serving plate; keep warm. 2. Drain off all but 1 tablespoons fat from the pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened. 3. Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken. ---------------------------------------------------------------------------
Nutrition
Ingredients
