Ingredients

Instructions

  1. Heat margarine and oile in non stick skillet.
  2. add onion and saute for at least 1 minute.
  3. cover and cook for 3 minutes.
  4. Uncover and cook for 2 minutes more until all liquid has evaporated and add garlic. Saute for 1 minute.
  5. Move onion and garlic to bowl for later.
  6. Add the chicken breasts to the skillet and brown on both sides.
  7. Remove chicken to the bwl with the onions and garlic.
  8. Pour the balsamic vingear in the skillet and scrape up any bits from the bottom of the pan.
  9. Raise heat and reduce by half.
  10. Add the chicken stock and reduce again.
  11. Return the chicken and onions to the pan.
  12. Add mushrooms and cook until chicken is done all the way through.