Chicken Savoy

Chicken

1 cup chicken stock

1 cup balsamic vinegar

Parmesan cheese

3-4 drops gravy master

small strips of hot peppers

Butterfly chicken breast. Dredge in flour and sautee in oil until brown. Remove chicken. Add oil, lots of garlic and chicken stock. When stock starts to boil add vinegar. Reduce to gel. Add chicken back in and cook for 1-2 minutes, turning. Sprinkle parmesan cheese as turning.