Balsamic Mushroom Chicken

• 4 -6 boneless chicken breast halves, pounded into 1/4 inch thickness
• 1 lb portabella mushroom, sliced
• flour, for dusting chicken
• 2 tablespoons olive oil
• 6 -8 cloves garlic, peeled
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 2 tablespoons snipped fresh thyme

1. Dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat, about 2 minutes on each side.
2. Remove the chicken, set aside.
3. Add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes, or until most of the moisture from the mushrooms has evaporated.
4. Add the vinegar, broth, bay leaf and thyme; cook about 5 minutes over medium heat until reduced slightly.
5. Return the chicken to the pan, cover, and simmer another 2 to 4 minutes or until cooked through but not overdone.

chicken breast halves, portabella mushroom, flour, olive oil, garlic, balsamic vinegar, chicken broth, bay leaf, thyme

Taken from www.food.com/recipe/balsamic-mushroom-chicken-94249 (may not work)