6 Whole chicken breasts Boned and skinned 2 tb Oil 6 tb Butter 2 tb Chopped shallots/onion 6 tb Raspberry vinegar Bone and skin chicken breasts. Lay flat and slice parallel to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, saute chicken breasts for a few minutes on each side until opaque. Set aside and keep warm. Sprinkle shallots in pan, saute for a few seconds, then add raspberry vinegar and 4-6 tbs. water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done (another few minutes), turning once. Serve immediately with sauce. Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120