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Sauteed Chicken Breasts

Yield: 4 Servings

Ingredients and directions for this recipe

-PHILLY.INQUIRER-
4 WHOLE CHICKEN BREASTS
2 WHOLE CHOPPED GREEN ONIONS
1 tb VEGETABLE OIL
2 tb RED RASBERRY VINEGAR
3 tb UNSALTED BUTTER
1/2 c EAVY CREAM

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 1/2 CUP HEAVY CREAM.LET BOIL FOR 1 MINUTE AND SEASON WITH
SALT AND PEPPER.SPOON SAUCE OV CHICKEN BREASTS AND SERVE.SERVES FOUR.

See also:
Previous recipe Sauteed Chicken Breast With Wild Rice Sauce
Next recipe Sauteed Chicken Breasts Layered With Roasted Peppers

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