4 skinless boneless chicken breasts, halved (1 1/4 lbs.)
Salt & freshly ground pepper to taste
3/4 lb. mushrooms, sliced
2 tbsp. flour
2 tbsp. olive oil
6 cloves garlic, peeled
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/2 tsp. minced fresh thyme or 1/4 tsp. dried
1 tbsp. butter

Sprinkle chicken breasts with salt and pepper. Season the flour with salt and pepper; dredge the chicken breasts in the mixture and shake off excess. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts until nicely browned on one side, about 3 minutes. Add the garlic cloves. Turn the chicken pieces and scatter the mushrooms over them; shake skillet, cook 3 minutes and add vinegar, broth, bay leaf and thyme.

Cover tightly and cook over medium-low heat for 10 minutes, turning pieces occasionally. Transfer chicken to warm platter. Cook sauce with mushrooms, uncovered, over medium-high heat for about 7 minutes. Swirl in the butter. Discard bay leaf. Pour sauce over chicken and serve.