The chicken will pick up a mild flavor from the marinade. For stronger flavor, drizzle more vinegar over chicken before serving. Also good on fish.
4 skinless, boneless chicken breasts
1/3 cup Provencal Vinegar
4 tablespoons olive oil
Combine vinegar and oil and pour over chicken in a nonreactive dish (glass, not aluminum). Allow to marinate 3 to 4 hours or overnight. Discard marinade and cook chicken in saute pan with a little butter or oil over low heat, turning occasionally, until done, about 10 to 15 minutes. Serves 4.
Jennifer Kissel
Thursday, October 04, 2001
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