Sauté of Chicken Breasts with Vinegar

You can find a version of this classic recipe in almost any French or “continental” cookbook from the past 75 or 100 years, and with good reason: the reduction of the pan juices, a little stock, and vinegar is piquant and easy—it just tastes elegant. If you don’t like the herbs I’ve suggested, try others. And try different vinegars to see which you prefer. More pan sauces to accompany a sauté of chicken breasts are described in Simple Savory Sauces.