50g butter

1 tbs oil

1 garlic clove, crushed with salt

400g chicken fillet, cut into strips

2-3 tbs balsamic vinegar

1 tin chopped tomatoes

sugar

squeeze of lemon juice

knob of butter

handful of basil leaves

Melt half the butter in a frying pan over a medium heat. Add oil and garlic, and cook until aromatic. Add the chicken, increase the heat and briskly fry until plump and springy. Pour over the vinegar, quickly stirring for a few seconds until it evaporates. 

Add the rest of the butter and the tomatoes. 

Season, then simmer for 15 mins until the tomatoes have turned into a sauce and chicken is completely cooked.

Taste, and season with salt, sugar and a squeeze of lemon juice, according to taste. Stir in the butter until dissolved. Shred the basil over the top to serve.