| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry, Salads | 4 | Servings | |
INGREDIENTS
| 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
PHILLY.INQUIRER 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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