2 chicken breasts, split and partially boned to lie flat
Flour
2 tbsp. each butter and oil
4 cloves garlic
2 bay leaves, broken in halves
1/2 tsp. thyme
Salt and pepper to taste
2 tbsp. wine vinegar
1 chicken bouillon cube, dissolved in 1/2 cup boiling water

Coat chicken with flour and cook in oil and butter until golden. Turn heat low, place 1 clove garlic and 1/2 bay leaf on each breast half and season with thyme, salt and pepper.

Saute slowly, uncovered, 20 minutes or until tender, turning once. Transfer chicken to warm platter, leaving garlic and bay leaves in skillet. Add vinegar and cook over high heat until it evaporates; add bouillon and simmer 5 minutes longer.

Pour sauce over chicken and garnish with garlic and bay leaves. 4 servings.