Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean)

• 4 boneless skinless chicken breasts
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste
• 2 ounces unsalted butter
• 1 tablespoon vegetable oil
• 3/4 cup wine vinegar
• 1/2 cup onion, chopped
• 1 tablespoon cornstarch
• 1 tablespoon water

1. Season chicken breasts with salt & pepper, to taste.
2. Heat a large skillet over medium heat then add oil & butter.
3. Add chicken & brown on one side, about 8 minutes, then turn over, reduce the heat & cook, covered, at least 10 minutes. Then remove breasts to a serving platter, & keep warm.
4. To the skillet add the chopped onion & cook until transluscent, about 5 minutes, then add the wine vinegar & turn heat to medium-low.
5. In a small container mix cornstarch with the tablespoon of water & mix thoroughly before adding it to the skillet, stirring to combine. Continue cooking & stirring until slightly thickened, then pour the onion mixture over the chicken breasts & serve.

chicken breasts, salt, black pepper, butter, vegetable oil, wine vinegar, onion, cornstarch, water

Taken from www.food.com/recipe/chicken-breasts-with-vinegar-sauce-guyana-caribbean-373669 (may not work)