Danish Chicken With Cucumber Horseradish Sauce

Ingredients:

1 1/2 lbs skinless chicken pieces

1/4 teaspoon pepper

1/4 teaspoon salt

1 1/2 cups cucumbers, diced and seeded

1/2 onion, minced

1 tablespoon tarragon vinegar

1/4 cup whipping cream

2 tablespoons chives, fresh chopped or green onions or parsley

1 tablespoon horseradish, prepared

Cooking Instructions:

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. 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. Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken.

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