Chicken With Creamy Herb Sauce

• 6 (4-ounce) skinned, boned chicken breast halves $
• 1/3 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, unpeeled
• 1/4 cup low-fat buttermilk
• 2 tablespoons minced fresh parsley
• 3 tablespoons reduced-calorie mayonnaise
• 1 tablespoon water
• 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Thyme sprigs (optional)

1. Preheat oven to 375u0b0.
2. Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake at 375u0b0 for 25 minutes, basting occasionally with pan drippings.
3. Remove garlic from dish, and peel. Place garlic in a bowl, and mash into a paste. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended.
4. Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken. Garnish with thyme sprigs, if desired.
5. Leslie Glover Pendleton, Cooking Light

balsamic vinegar, oregano, salt, pepper, garlic, lowfat buttermilk, parsley, mayonnaise, water, thyme, salt, pepper, thyme

Taken from www.epicurious.com/recipes/member/views/chicken-with-creamy-herb-sauce-52611771 (may not work)