Chicken Breasts With Balsamic Vinegar Sauce

Method

• Almost every French bistro serves a version of this homey dish
• Our recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation
• Serve with steamed or boiled potatoes and a salad of baby lettuce
• 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 cup
• Remove from heat and whisk in butter
• Pour sauce over chicken; garnish with rosemary sprigs
• Makes 4 servings