1. Marinate chicken breast in lemon and garlic

2. In a saucepan, combine the stock and wine

3. Cook over medium-high heat until reduced by half

4. Heat oil in a non-stick skillet over medium heat then add chicken pieces

5. Cook until browned on each side, 3 mins each

6. Remove chicken and set aside

7. Remove excess oil

8. Add the vinegars and cook over medium heat, stirring and scraping to loosen any browned bits on the bottom of the pan.

9. Stir in the shallots, bouquet garni, and stock reduction. Raise the heat to high and reduce the liquid slightly.

10. Lower the heat and add the chicken breasts.

11. Cook keeping the lid partially covered, for about 5 minutes, or until the chicken is done and the sauce is thick.