Sauteed Chicken in White Wine Sauce

Here's a recipe I've tweaked and played with over the years enough to call  my own.  It's economical, easy to prepare, and delicious.


SAUTEED CHICKEN IN WHITE WINE SAUCE

3 or 4 boneless skinless chicken breasts
3 tablespoons flour
1 tablespoon butter
7 tablespoons olive oil
3 to 4 tablespoons white wine vinegar (approximately)
1 cup chicken broth
3 cups cooked rice, wild rice, or noodles

Wash chicken breasts thoroughly, pat dry with paper towel.  Melt butter in skillet, saute pan or electric skillet and add olive oil.  While oil is heating roll chicken breasts in flour until lightly coated.  Place in hot oil and cook each side until it is a light, golden brown.  Pour approximately 1 tablespoon white wine vinegar over each chicken breast and add chicken broth.  Heat until sauce mixture begins to boil.  Reduce heat to low, cover and simmer for 20 minutes.

While chicken is simmering prepare rice, wild rice, or noodles.  Place rice or noodles on plate, top with chicken, pour sauce on the top, and serve.

Variation:  Use veal instead of chicken, and balsamic vinegar instead of white wine vinegar.