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.