Categories: Poultry, Salads 
      Yield: 4 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
      4    WHOLE CHICKEN BREASTS               2 tb RED RASBERRY VINEGAR 
      2    WHOLE CHOPPED GREEN ONIONS          3 tb UNSALTED BUTTER 
      1 tb VEGETABLE OIL                     1/2 c  EAVY CREAM 
  
      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.