Chicken Breasts With Balsamic Vinegar Sauce

• 12 lb chicken breast, halved (boneless, skinless)
• olive oil flavored cooking spray
• 3 ounces onions, finelychopped (1 small onion)
• 1 garlic clove, finely chopped
• 12 lb mushroom, fresh, sliced
• 12 cup balsamic vinegar
• 12 cup dry white wine
• fresh ground pepper
• 12 teaspoon salt
• 1 tablespoon fresh rosemary leaf (or one teaspoon crushed, dried)
• 1 teaspoon unsalted butter
• fresh rosemary sprig (to garnish)

1. Remove all visible fat from chicken.
2. Spray a large nonstick skillet with cooking spray.
3. Brown chicken breasts over medium-high heat for 3 minutes per side.
4. Transfer chicken to a plate.
5. Add onion, garlic and mushrooms to same skillet.
6. Reduce heat to low and saute until onion is translucent but not browned, about 3 minutes.
7. Add vinegar, wine, pepper, salt and rosemary.
8. Bring mixture to a simmer.
9. Return chicken pieces to skillet.
10. Cover and simmer until chicken breasts aer cooked through, about 20 minutes.
11. Transfer chicken to a heated serving platter.
12. Cook sauce over high heat until reduced to about 1/2 cup.
13. remove from heat and whisk in butter.
14. Pour sauce over chicken; garnish with rosemary sprigs.

chicken, olive oil, onions, garlic, mushroom, balsamic vinegar, white wine, fresh ground pepper, salt, rosemary leaf, unsalted butter, rosemary

Taken from www.food.com/recipe/chicken-breasts-with-balsamic-vinegar-sauce-408677 (may not work)