| 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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