4 chicken breast halves
1 tbsp. butter
1 tbsp. vegetable oil
1 sweet red bell pepper, cut into 1 inch sqs.
1 sweet yellow bell pepper, cut into 1 inch sqs.
1 tbsp. tarragon vinegar
3/4 c. whipping cream
Salt and pepper to taste
1/2 c. snipped fresh chives

Remove bone and skin from the chicken breasts. Heat butter and oil in heavy skillet. Add peppers. Saute over medium heat until tender-crisp, 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 pan. Keep warm.

Add the vinegar to the pan. Bring to a boil; scrape 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 the peppers and sprinkle with chives.