Sauteed Chicken Breasts

Categories: Poultry | Salads

Serves: 4 Servings

Ingredients:

------------------------------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

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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