2 tablespoons olive oil
1 clove garlic, minced
1/8 cup red wine vinegar
2 tablespoons white wine
1 1/2 cups diced fresh mushrooms
4 ounces boneless chicken breast halves with skin
1 medium onion, diced
1/2 lemon, juiced
2 green onions, sliced
2 tablespoons Worcestershire sauce
In a large bowl, mix the olive 1 tablespoon garlic, vinegar and white wine (Bourbon) until combined. Heat oil in a large skillet or deep frying pan over medium heat.
Saute garlic and vinegar mixture for 1 minute. Stir chicken breasts in skillet or pan, cover skillet and brown on both sides.
Chop mushrooms, onion into small slivers and saute until browned and crisp.
In a small bowl, mix ale vinegar, brown sugar and Worcestershire sauce (not Worcestershire sauce) and pour over chicken. Heat sauce over medium heat, stirring occasionally, until thickened.
Remove chicken pieces (thinly sliced) from sauce and pour mixture over chicken. Heat and stir mixture with lemon juice.