Sauteed Chicken Breasts
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
whole |
|
| 2 | each |
scallions, spring or green onions
chopped, whole |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
raspberry vinegar
red |
|
| 3 | tablespoons |
butter, unsalted
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
whole |
|
| 2 | each |
scallions, spring or green onions
chopped, whole |
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
raspberry vinegar
red |
|
| 45 | ml |
butter, unsalted
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Remove the shin and bone from four chicken breast.
Heat 1 tablespoon of vegetable oil and three tablespoons unsalted butter in a large sauté pan heavy skillet, and sauté the chicken breasts over medium high heat for 5 to 10 minutes on each side until lightly brown 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 tablespoons red raspberry vinegar, then quickly stir in ½ cup heavy cream.
Let boil for 1 minute and season with salt and pepper.
Spoon sauce over chicken breast and serve
