Chicken Saute With Vinegar - cooking recipe

Ingredients

1 to 1 1/2 lb. chicken breast, deboned
10 Tbsp. unsalted butter
salt and pepper
4 shallots, chopped or 1 small to medium onion (depending on how fond you are of onions)
1 c. wine vinegar

Preparation

Heat 7 tablespoons of the butter in a skillet big enough to hold the pieces of chicken.
Season the pieces with salt and pepper; brown them lightly.
The butter should remain light in color.
Cover the skillet and continue cooking the chicken for about 10 minutes or until tender.
When tender, place the pieces of chicken on a platter.
Cover and keep warm.