3 T olive oil
1 T butter
2 skinless chicken breasts, split
2 garlic cloves, minced
4 large slices of your favorite cheese*
1 T white vinegar coarsely ground black pepper to taste parsley

In a deep skillet combine the olive oil and butter and set over
medium heat. When the skillet is hot, add the chicken breast halves
and cook for 8 to 10 minutes per side depending on thickness of
chicken breasts.

Put the cooked chicken breasts on a platter and keep warm. Raise
skillet heat to medium-high. Add the garlic and vinegar to the oil
in the skillet and stir for 20 seconds, scraping up any brown bits;
then simmer for 1 minute. Return heat to medium and return the
chicken breasts to the skillet.

Cook 1 minute on each side. Top chicken breasts with one slice of cheese each. Cover and remove from heat. Slice the chicken breasts crosswise (against the grain) into thin pieces or serve whole. Covers with sauce from skillet and season with pepper. Serve garnished with parsley sprigs. Choose low-fat varieties or alternatives and/or low-salt varieties, as appropriate.