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

Season flour with salt and pepper. Dredge chicken breasts with flour and brown in olive oil over medium high heat. After 3 minutes, add garlic cloves and mushrooms, shaking skillet to distribute evenly. After 3 more minutes add vinegar, broth, bay leaf and thyme. Cover tightly and cook medium-low heat 10 minutes. Transfer chicken to warm platter and cover with foil. Cook sauce over medium high heat 7 minutes, uncovered. Swirl in butter, remove bay leaf and pour over chicken breasts and serve.