Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Chicken breasts (boned) |
| 2 tablespoons | Flour |
| 2 tablespoons | Olive oil |
| 12 ounces | Mushrooms, sliced |
| 5 \N | Garlic cloves, crushed |
| ½ cup | Balsamic vinegar |
| ½ cup | Chicken broth |
| 1 each | Bay leave |
| ¼ teaspoon | Thyme |
| 1 tablespoon | Flour (additional) |
| 1 tablespoon | Butter |
| \N \N | Salt and pepper to taste |
Rinse chicken and pat dry. Dredge in mixture of salt, pepper and 2 T flour. Brown chicken in oil in skillet on 1 side for 2 to 3 munutes.
Turn chicken. Add mushrooms and garlic. Cook for 3 to 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. Stir in 1 T flour and butter.
Cook for 7 minutes, stirring constantly. Discard bay leaf. Pour over chicken. Serve with wild rice and vegtable.