1 lb chicken tenders or other chicken (dark is probably better but will take longer
season with salt, pepper and lightly coat with wondra or flour or corn starch
heat 2 T olive oil with a sprig of fresh rosemary (optional)
brown chicken and add 1/2 c red or white wine (red will make the chicken purple) and 1/2 c white vinegar
cover and braise over med low heat for 10 minutes (slicing tenders thin means fast cooking so the white meat won't dry out) or up to 45 mins for dark meat
remove cover, reduce to thicken the sauce, and serve
use white wine for a more appetizing appearance