Melt butter and sauté the onion until soft and translucent. Add the chicken breast pieces and sauté over low heat until the chicken is done – no pink shows when sliced. Remove the chicken pieces to a warm serving dish and keep warm. Add the basil vinegar to the pan and simmer, stirring in all the bits from the pan for about 5 minutes to reduce the sauce. Add the sour cream, mix and heat through but do not boil. Pour the sauce over the chicken breasts and serve over fluffy rice or noodles.
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