Sauteed Chicken Breasts

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