4 skinned, boned chicken breasts
2 tbsp. olive oil
1/4 c. tarragon vinegar
2/3 c. sherry
Garlic clove

Saute chicken breasts in olive oil with garlic clove, 4 minutes on each side. Add vinegar and sherry. Simmer on low heat for 5 minutes more. Serve over rice or orzo (rice-sized pasta).