Title: Sauteed Chicken Breasts
Categories: Poultry Salad
Yield: 4 Servings
| 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.