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Saute onions over medium heat in 2T of butter until they are nice and carmelized - about 15 minutes. When they are nice and golden brown, remove from heat and set aside.
In a separate pan, heat the remaining 3T of butter over medium-high heat. Place the chicken in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)
De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and buter off the pan. This helps to flavor your sauce.
Add the heavy cream and the vinegar and stir.
Add the mushrooms and a little salt and pepper, reduce heat to low and let simmer for 10 minutes.
Add the Chicken baack to the pan, turn the heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes.
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