1/4 c. flour
1 tbsp. fresh rosemary, crushed or 1/2 tbsp. dried rosemary
3 tbsp. raspberry vinegar
1/4 c. butter
2 chicken breasts (whole), skinned & boned
Salt & Pepper & parsley for garnish

Cut chicken in pieces approximately 2" long. Roll in flour, pat off excess. Melt butter in skillet; add chicken and toss until cooked, about 3 to 5 minutes. Add salt, pepper and rosemary, toss, put chicken on serving plate. Add vinegar, stir; pour over chicken and sprinkle with parsley.