Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless chicken breasts,pounded 1/4\" thick |
| \N \N | Salt and black pepper |
| \N \N | All-purpose flour |
| 4 tablespoons | Olive oil |
| 1 \N | Clove garlic,minced |
| ⅓ cup | Chicken broth |
| 2 teaspoons | Vinegar |
| 1 teaspoon | Freshly chopped parsley or 1/4 tsp. dry parsley flakes |
| ¾ teaspoon | Freshly chopped tarragon or 1/4 tsp. dry tarragon |
| 1 cup | Sliced mushrooms |
| \N \N | Cooked Rice |
Sprinkle chicken with salt and black pepper; coat lightly with flour, shaking off excess.
In a 10 or 12" skillet, heat oil and cook chicken with garlic until lightly browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley, tarragon and mushrooms; simmer, covered, 5 minutes or until tender. Serve over cooked rice. Spoon pan juices over each serving.