1. Cut each chicken breast (if whole) into halves and trim off any fat or sinews. (For a neater appearance, remove the tenderloins and reserve them for other recipes.) Season each half breast with salt and pepper and lightly dust with flour, shaking off the excess.

2. Heat the oil in a nonstick frying pan. Lightly brown the breasts on both sides over high heat, about 2 minutes per side. Add the vinegar and bring to aboil. Reduce the heat to medium and simmer until the vinegar is reduced by two-thirds.

3. Add the chicken broth and continue simmering, uncovered, until the chicken is tender, about 10 minutes. Transfer it to a platter. Boil the sauce until reduced, thick, and flavorful, about 10 minutes. Add salt and pepper to taste. Spoon the sauce over the chicken and sprinkle with the parsley. Serve at once.