Chicken breasts
Olive oil
Seasoned bread crumbs
2 eggs
Pkg. of fresh mushrooms, sliced
Balsamic vinegar
1 tbsp. flour
1 c. chicken broth or water

1. Dip chicken breasts into beaten egg, then into seasoned flour. (Pound breasts first if desired.)

2. Pan fry seasoned breasts in olive oil until brown and crisp. Remove breasts.

3. Stir flour into pan drippings to make a roux.

4. Add vinegar to pan drippings along with chicken broth or water and cook until thickened.

5. Add mushrooms and cook on low heat.

To serve, pour sauce over chicken breasts, or add breasts to sauce first.