If the butcher has not already done so, cut the chicken breast into shreds and coat them in flour. In a nonstick skillet heat 2-3 tablespoons of oil and brown the shreds, turning often. When they have turned golden brown, pour in the Classic Monari Federzoni Balsamic Vinegar of Modena IGP Classic and a little hot water. Season with salt and pepper and cook over medium heat until the cooking liquid has reduced. Transfer to serving plates and serve immediately.