*  Exported from  MasterCook  *

                         Sauteed Chicken Breasts

Recipe By     : Philly Inquirer
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Whole chicken breasts
   2                    Whole green onions -- chopped
   1       tb           Vegetable oil
   2       tb           Red raspberry vinegar
   3       tb           Unsalted butter
     1/2   c            Heavy cream

  Remove the skin and bone from four chicken breasts. Heat 1 tb of
  vegetable oil and 3 tb unsalted butter in a large sautee pan or
  heavy skillet. Sautee the chicken breasts over medium-high heat for
  5 to 10 minutes on each side until lightly browned and opaque. Do
  not overcook. Transfer to a plate and keep warm. Add 2 chopped
  green onions to the pan and cook gently for 1 minute. Stir in 2 tb
  McLean red raspberry vinegar, then quickly stir in 1/2 c heavy
  cream. Let it boil for 1 minute and season with salt and pepper.
  Spoon sauce over chicken breasts and serve.

  Serves 4
 

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