2 tbsp. flour
2 tsp. salt
2 chicken breasts
2 tbsp. olive oil
1 garlic clove
1/3 c. red wine vinegar
2/3 c. dry white wine, white vermouth or chicken broth
2 tsp. rosemary

Combine salt and flour, dredge chicken, brown on medium heat. Add garlic and vinegar. Cover. Cook 2 minutes or until it doesn't tingle the nose. Add vermouth and rosemary. Cook covered over medium heat 8 to 12 minutes. Boil sauce until thick on high heat and pour over chicken.