Chicken Pipérade

Ingredients

• 4 tablespoons sherry vinegar
• About 1½ pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced
• 1½ red bell peppers, stemmed, seeded, and cut into very thin strips
• 3 garlic cloves, thinly sliced
• ¼ teaspoon cayenne pepper
• 8 cherry or grape tomatoes, stemmed and cut in half
• 3 ounces smoked ham or Canadian bacon, thinly sliced or julienned
• 5 ounces watercress, leaves and 1 inch of stems washed and dried well, roughly chopped (about ½ cup)

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