Marinated-Sauteed Chicken

2-4 skinless, boneless chicken breasts

1/2c ± white balsamic vinegar

1/2c ± extra virgin olive oil

1/2t ground red and black pepper

1t Himalayan pink salt (or sea salt)

1t ground rosemary

Cut chicken into bite size pieces in a medium bowl.  Add next 5 ingredients.  Marinate and chill, covered for an hour or two, stirring occasionally.

Saute' chicken in a non-stick pan over medium high heat, stirring and browning.  Add a little water if needed and continue to cook, evaporating the liquid and repeating this step, until chicken achieves the browning level you like.  Take as much as you need for each serving.  Use for Chicken Cacciatore, Chicken Alfredo, Chicken Stew or Soup, Chicken Tetrazzini, or just Chicken and Vegetables, as shown here with steamed Carrots and Beets.  Store any leftovers for several days in the 'fridge or will keep well frozen, for several months. . .Lin