5 skinless, boneless chicken breast halves
1 tablespoon distilled white vinegar
4 tablespoons mayonnaise
1 tablespoon minced garlic
1 tablespoon dried parsley
Mix vinegar, mayonnaise, garlic and parsley in small quantities.
Heat a large skillet over medium-high heat. Rub chicken pieces with the vinegar mixture to seal, and pat dry. (Note: reduce the amount of vinegar in the skillet if using with baby carrots.)
Place chicken in skillet. Cover, and cook over medium heat 5 minutes on each side, or until chicken is cooked through and no longer pink inside.