1 tbsp. butter
4 chicken breasts, skinned and boned
1/4 cup chicken broth or bouillon
1 tbsp. balsamic vinegar
1/4 tsp. dried basil

Makes 4 Servings

Recipe from Chatelaine Cook Book 

Melt the butter in a large frying pan set over med. heat.  Add the chicken and sauté until pale golden on all sides, about 3 min. per side.

Add remaining ingredients.  Cover, reduce heat to low and simmer until the chicken feels springy to the touch, about 7 to 8 min.  Turn the chicken breasts part way through simmering.

Remove the chicken to a platter.  Increase heat to high and boil the sauce, stirring occasionally, until reduced to 1/4 cup.  Pour over the breasts and serve.