I tried a new recipe tonight. Instead of baking or roasting chicken, I pan fried a chicken breast. This was a split breast that I deboned.
What was actually new was the sauce I made for it. Just a smidgen before the chicken was done, I poured in a quarter cup of white wine vinegar and half a stick of butter and finished cooking the chicken in it until the sauce was a little thickened. That sauce! To die for. I thought it would be vinegary, but it was just delightfully tart. I started with just a little over the chicken and then went and poured the whole rest of the pan of it on my plate, so I could sop each bite of chicken in the sauce.
Now that's a recipe I'm going to do again!
Always glad to read pan fried meat recipes as I don't do that often enough. I usually default to the oven.