Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts

  2. 2 Chopped green onions

  3. 1 tablespoon 15ml Vegetable oil

  4. 2 tablespoons 30ml Red raspberry vinegar

  5. 3 tablespoons 45ml Unsalted butter

  6. 1/2 cup 118ml Heavy cream

Instructions Jump to Ingredients ↑

  1. Remove the shin and bone from four chicken breasts. Heat 1 tablespoon of vegetable oil and three tablespoons unsalted butter in a large saute pan heavy skillet, and saute 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.

  2. Add 2 chopped green onions to the pan and cook gently for 1 minute. Stir in 2 tablespoons mclean red raspberry vinegar, then quickly stir in 1/2 cup heavy cream. Let boil for 1 minute and season with salt and pepper. spoon sauce over chicken breasts and serve


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