4 skinless, boneless chicken breasts
Salt, pepper to taste
3/4 lb. sm. to med. sized mushrooms
2 tbsp. flour
2 tbsp. 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

1. Cut away membranes from chicken breast halves. Sprinkle with salt and pepper.

2. Rinse the mushrooms, drain and pat dry.

3. Season the flour with salt and pepper and dredge the chicken in the mixture. Shake off the excess.

4. Heat the oil in a heavy skillet over medium heat and cook the chicken until brown on one side, about three minutes.

5. Turn the chicken and scatter the mushrooms over the pieces. Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook about three minutes. Add the vinegar, broth, bay leaf and thyme.

6. Cover tightly and cook over medium low heat for 10 minutes. Turn the pieces as they cook.

7. Transfer the chicken to a warm platter and cover with foil. Cook sauce with the mushrooms, uncovered, over medium high heat for about seven minutes. Swirl in the butter.

8. Discard bay leaf. Pour sauce and mushrooms over the chicken and serve.