Chef’s Note: This should give you two chicken breasts of 1/4 pound each.
Add the wine (or chicken stock), balsamic vinegar, and the garlic to a large bowl, and combine.
Chef’s Note: What made this dish is the type of balsamic vinegar. I tried several types. Run-of-mill balsamic was fairly good; however, when I tried some raspberry infused balsamic, it was a taste homerun. You might want to play around with different balsamic vinegars.
Add the chicken to the marinade, and refrigerate for one hour, but no more than two.
Add the oil to a sauté pan, and bring up to medium-high heat.
Remove the chicken from the marinade and add to the pan.
Cook for several minutes on each side, until cooked through.
Add the marinade to the pan, along with the tablespoon of butter, and then lower the heat to achieve a slow simmer.
Simmer for 1 to 2 minutes, or until the marinade (pan sauce) begins to thicken.
Remove the chicken, reserve, then allow the pan sauce to reduce by half and thicken up, about 5 minutes.
Add a piece of chicken to a plate, drizzle on some of the yummy pan sauce, and serve with some nice garlic mash, your favorite veggies, or both. Enjoy.