INGREDIENTS

1/2 cup White Wine Vinegar  
3 - 4 Rosemary Sprigs 
2 Tbsp. Dijon Mustard  
1 Tbsp. fresh Basil , chiffonade 
1/2 cup  Olive Oil  
3 skinless Chicken Breast strips 

DIRECTIONS

1.) Whisk first 5 ingredients in non-reactive bowl. Add oil and whisk.

2.) Add chicken to marinade. Allow to marinade for 6 hours.

3.) Sauté chicken in pan over medium heat.