Remove 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.