Ingredients

2 whole chicken breasts, skinless, boneless, about 1/2 lb.
olive oil cooking spray
1 small onion, chopped
1 clove garlic, finely chopped
1/2 lb. fresh mushrooms, sliced
1/3 C. balsamic vinegar
1/2 C. dry white wine
freshly ground pepper, to taste
1/2 tsp. salt (optional)
1 Tbsp. fresh rosemary leaves, or 1 tsp. dried
1 tsp. unsalted butter
fresh rosemary sprigs, for garnish

Cooking Instructions

Remove all visible fat from chicken. Spray a large nonstick skillet with cooking spray. Brown chicken breasts over medium-high heat for 3 minutes per side. Transfer chicken to a plate. Add onion, garlic, and mushrooms to same skillet. Reduce heat to low, and Saute until onion is translucent but not browned, about 3 minutes. Add vinegar, wine, pepper, salt, and rosemary. Bring mixture to a simmer. Return chicken pieces to skillet. Cover and simmer until chicken breasts are cooked through, about 20 minutes. Transfer chicken to a heated serving platter. Cook sauce over high heat until reduced to about 1/2 C.. Remove from heat, and whisk in butter. Pour sauce over chicken. Garnish with rosemary sprigs.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)