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.
