|1 tablespoon olive oil
|500g chicken breasts sliced 1/2 inch
|1/2 cup Spanish onions cut in quarters
|1 cup mushrooms sliced
|1 tablespoon flour
|2 tablespoons balsamic vinegar
|3/4 cup no salt added chicken stock
|2 sprigs fresh rosemary
In a frying pan, heat oil over medium high heat. Fry chicken slices for 3 minutes on each side or until golden brown. Fry in batches not to overcrowd the pan. Remove chicken from the pan.
Add onions and mushrooms. Stir and fry for about 3 minutes until they brown. Add a bit of oil if necessary.
Sprinkle the flour over the onion and mushrooms. Stir to distribute the flour. Then add the vinegar and chicken broth. Stir to dissolve the flour. Reduce the heat to low and add the chicken, honey and rosemary.
Cover and simmer for 10 minutes. If the sauce is too thick, add some chicken broth. If the sauce is too thin, take the cover off and let simmer for a few minutes.
Add pepper to taste. Serve with rice and green beans.