Sauteed chicken breasts

4 servings

Ingredients

Quantity Ingredient
4 WHOLE CHICKEN BREASTS
2 WHOLE CHOPPED GREEN ONIONS
1 tablespoon VEGETABLE OIL
2 tablespoons RED RASBERRY VINEGAR
3 tablespoons UNSALTED BUTTER
½ cup EAVY CREAM

Directions

PHILLY.INQUIRER

REMOVE THE SHIN AND BONE FROM FOUR CHICKEN BREASTS.HEAT 1 TABLESPOON OF VEGETABLE OIL AND THREE TABLESPOONS UNSALTED BUTTER IN A LARGE SAUTEE PAN HEAVY SKILLET,AND SAUTEE THE CHICKEN BREASTS OVER MEDIUM HIGH HEAT FOR 5 - 10 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED AND OPAQUE.(DO NOT OVER COOK TRANSFER TO A PLATE AND KEEP WARM. ADD 2 CHOPPED GREEN ONIONS TO TRHE PAN AND COOK GENTLY FOR 1 MINUTE.STIR IN 2 TABLSPOONS MCLEAN RED RASBERRY VINEGAR,THEN QUICKLY STIR IN ½ CUP HEAVY CREAM.LET BOIL FOR 1 MINUTE AND SEASON WITH SALT AND PEPPER.SPOON SAUCE OV CHICKEN BREASTS AND SERVE.SERVES FOUR.

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