Try this Sauteed Chicken Breasts recipe, or contribute your own.
Suggest a better descriptionREMOVE 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.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 738 | ||
Calories from Fat: 513 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 274.3mg | 84 % | |
Sodium 160.4mg | 6 % | |
Potassium 617.1mg | 16 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 55g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 738
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