Sauteed Chicken Breasts Recipe - Cooking Index
Sauteed Chicken Breasts Recipe - Cooking Index
| 4 | Chicken breasts | |
| 2 | Chopped green onions | |
| 1 tablespoon | 15ml | Vegetable oil |
| 2 tablespoons | 30ml | Red raspberry vinegar |
| 3 tablespoons | 45ml | Unsalted butter |
| 1/2 cup | 118ml | Heavy cream |
Remove the shin and bone from four chicken breasts. Heat 1 tablespoon of vegetable oil and three tablespoons unsalted butter in a large saute pan heavy skillet, and saute 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 the pan and cook gently for 1 minute. Stir in 2 tablespoons mclean red raspberry vinegar, then quickly stir in 1/2 cup heavy cream. Let boil for 1 minute and season with salt and pepper. spoon sauce over chicken breasts and serve
Source:
National Broiler Council
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