Pierre Franey'S Chicken Breasts With Balsamic Vinegar

• 4 chicken breast halves (skinless and boneless)
• 3/4 lb. mushrooms
• 2 Tbsp. flour
• 2 Tbsp. olive oil
• 6 cloves garlic, peeled
• 1/4 c. balsamic vinegar
• 3/4 c. fresh or canned chicken broth
• 1 bay leaf
• 1/2 c. minced fresh thyme or 1/4 tsp. dry

1. Sprinkle cutlets with salt and pepper.
2. Rinse mushrooms, drain and pat dry.
3. Season flour with salt and pepper.
4. Dredge cutlets in the mixture.
5. Shake off excess.
6. Heat oil in skillet over medium-high heat and cook cutlets until brown on one side.
7. Add garlic cloves.
8. Turn chicken pieces, scatter mushrooms over them and continue cooking.
9. Cook 3 minutes and add balsamic vinegar, broth, bay leaf and thyme.
10. Cover and cook for 10 minutes over medium-low heat.
11. Turn pieces occasionally.
12. Discard bay leaf. Serve.
13. Makes 4 servings.

chicken, mushrooms, flour, olive oil, garlic, balsamic vinegar, chicken broth, bay leaf, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242853 (may not work)