6-8 boneless chicken breast halves
salt and pepper to taste
2 TBS flour
2TBS olive oil
12 ounces mushroom - sliced
4-6 cloves garlic - crushed
1/2 cup balsamic vinegar
1/2 cup chicken broth
1 bay leaf
1/4 tsp thyme
1 TB flour
1 TB butter
Dredge chicken in mixture of salt and pepper and 2 TBs of flour. Brown chicken on 1 side in oil in skillet for 2-3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3-5 minutes or until chicken is brown. Stir in vinegar, broth, bay leaf and thyme. Cook, covered, over medium heat for 10 minutes or until chicken is tender. Remove chicken to serving platter, keep warm. Stir in 1 TB flour and butter. Cook for 7 minutes stirring constantly. Discard by leaf. Pour over chicken. Serve with wild rice. Yummy!
