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 God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)