Chicken Breast Fillets With Scallions And Cream

1. 1

   Dredge chicken in flour mixture and shake off excess.

2. 2

   Melt butter in a skillet over medium-high heat.

3. 3

   Add breast halves, 3 at a time, and fry quickly until golden on both sides.

4. 4

   Remove to a serving platter.

5. 5

   (The centers should not be cooked through.) Add a bit more butter (if desired) and the scallions to the pan and saute for 1 minute.

6. 6

   Add cream and boil until reduced to a sauce-like consistency.

7. 7

   Return breasts to pan to heat through and finish cooking in the center (2 minutes, roughly).

8. 8

   When the centers are just barely done, remove chicken to a serving platter, pour on sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.