2 tablespoons distilled white vinegar
1 1/4 teaspoons salt
2 tablespoons distilled white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil (optional)
1/4 teaspoon dried oregano
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon white sugar
1 tablespoon all-purpose flour
1 teaspoon dried rosemary
1 teaspoon dried parsley
In a large saucepan, combine vinegar, salt, white vinegar, 1/4 teaspoon salt, garlic powder, basil, oregano, and chicken in a large pot. Cover, remove from heat, and let rest in a cool place.
Pour vinegar mixture over chicken and season with wet hands with melted butter or margarine. Mix flour and sugar using a metal spoon; be very careful with the wet flour. Stir gently into sauce mixture.
Sprinkle 1/2 cup flour mixture over chicken.
Refrigerate 4 hours or overnight for excellent flavor. When refrigerator is set, continue chicken stewing and stirring for at least 2 hours. Discard excess flour.
Remove chicken from saucepan, strip skin off, and cut into cubes. Place cubes in a saucepan with water to cover, and add enough boiling water to cover. Bring to a boil over medium heat.
Remove from heat; stir in butter. Bring to a boil, stirring often, and continue to heat in saucepan until butter is melted. Remove from heat. Return chicken cubes to saucepan. Serve sauce over rice without garnish; garnish with almonds and parsley.