4 boneless chicken breasts
Salt and pepper to taste
3/4 lb. sm. or chopped fresh mushrooms
2 tbsp. flour
2 tbsp. olive oil
6 cloves garlic
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/4 tsp. thyme
1 tbsp. butter

Season flour with salt and pepper and dredge chicken breast. Cook in hot oil until brown. Add garlic, mushrooms and continue cooking, shaking pan to redistribute mushrooms. Cook approximately 3 minutes.

Add vinegar, broth, bay leaf and thyme. Cover and cook over medium heat 10 minutes. Transfer chicken to plate, cover with foil. Cook with mushrooms uncovered for 7 minutes. Swirl in butter, discard bay leaf. Pour mushrooms and sauce over chicken. Serve with fettucini.