The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Cut each chicken tender in two long strips, lengtwise.
2. Gently form the chicken strips into simple knots. If that is too fiddly for you, just leave the strip "as is".
3. If using tomatoes for garnish - cut the tomato in very small dices (smaller than 5mm or 1/4" per side)

Preparation

1. Heat the butter in a pan until it starts foaming.
2. Season the chicken with salt and pepper.
3. Panfry the chicken. Don't stir. Cook on each side until golden brown.
4. Remove chicken from pan.
5. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the pan with the vinegar and vincotto.
6. Reduce ( Boil down the liquid) [?] until the texture is thick and syrupy

Finition

1. Place one chicken "knot" in a chinese soup spoon.
2. Drizzle some of the glaze on the chicken.
3. Put a few tomato dices and a bit of parsley on if you wish.