Take the skin off the chicken, sprinkle with the sake and let rest for 1 hour. You can put it in a Ziploc bag if you like.
Sprinkle some salt on the chicken just before you cook it, and also dust with flour on both sides.
Put the olive oil in a frying pan and fry until both sides are golden brown.
If you cook both sides over low heat for 7 to 8 minutes the chicken will be cooked through. If it's still not cooked through after that, turn the heat off and let the chicken cook for about 5 minutes with residual heat.
When it's done take the chicken out of the pan, and add the balsamic vinegar. Bring to a boil then add the butter and melt.
Slice the chicken on the diagonal into 1 cm wide slices and put on a serving plate.
Add the balsamic vinegar sauce from step 5 to the chicken and it's done. Eat while piping hot!
Story Behind this Recipe
Even inexpensive chicken breast will become tender, juicy and delicious if you prepare it properly.
This is delicious when freshly made and piping hot.