Basic information

Name:
Sauteed chicken breasts
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

Philly.inquirer

 WHOLE CHICKEN BREASTS
 tb UNSALTED BUTTER
 WHOLE CHOPPED GREEN ONIONS
 tb RED RASBERRY VINEGAR
1/2 c
 EAVY CREAM
 tb VEGETABLE OIL
 
 REMOVE THE SHIN AND BONE FROM FOUR CHICKEN BREASTS.HEAT 1



Instructions:

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.

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