Chicken Breast Fillets With Scallions And Cream - cooking recipe

Ingredients

6 boneless, skinless chicken breast halves
1/4 c. flour, seasoned with 1/4 tsp. salt and a little pepper
4 Tbsp. butter
1 bunch scallions (green and all), cut into 1/4-inch pieces
1/2 pt. heavy cream

Preparation

Dredge chicken in flour mixture and shake off excess.
Melt butter in a skillet over medium-high heat.
Add breast halves, 3 at a time, and fry quickly until golden on both sides.
Remove to a serving platter.
(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.
Add cream and boil until reduced to a sauce-like consistency.
Return breasts to pan to heat through and finish cooking in the center (2 minutes, roughly).
When the centers are just barely done, remove chicken to a serving platter, pour on sauce and serve.
Serves 4.