1/2 pound skinless, boneless chicken breast halves – cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon dried basil
In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.