4 skinless, boneless breasts of chicken, halved
Salt and pepper to taste
3/4 lb. small mushrooms
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

Sprinkle breasts with salt and pepper. Rinse mushrooms and pat dry. Dredge the chicken in flour seasoned with salt and pepper.

Heat oil in skillet over medium high heat and cook chicken until browned on one side. Add garlic. Turn chicken and scatter mushrooms over. Continue cooking, shaking skillet so mushrooms cook evenly. After about 3 minutes, ad vinegar, broth, bay leaf, and thyme. Cover tightly and cook over medium high heat for 10 minutes, turning pieces occasionally.