4 large skinless, boneless chicken breast halves - baked, skinless, and skinless meat will do
1/2 cup butter
1/4 cup apple cider vinegar
1 tablespoon vegetable oil
1 clove garlic, crushed
1 (8 ounce) bottle French-style brown gravy
salt and white pepper to taste
In a skillet, add the butter, vinegar, oil, garlic, and beans; stir well to coat, then add the chicken and brown while stirring, then reduce heat and simmer for about 3 hours or until juices run clear, removing lid as needed.
Meanwhile, in a large frosting pan, heat 2 tablespoons olive oil, season salt and pepper to taste over medium-low heat and pour gravy over chicken.