Chicken With Cucumber Horseradish Sauce

• 1 12 lbs skinless chicken pieces
• 14 teaspoon pepper
• 14 teaspoon salt
• 1 12 cups cucumbers, diced and seeded
• 12 onion, minced
• 1 tablespoon tarragon vinegar
• 14 cup whipping cream
• 2 tablespoons chives, fresh chopped or 2 tablespoons green onions or 2 tablespoons parsley
• 1 tablespoon horseradish, prepared

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

chicken, pepper, salt, cucumbers, onion, tarragon vinegar, whipping cream, chives, horseradish

Taken from www.food.com/recipe/chicken-with-cucumber-horseradish-sauce-287546 (may not work)