CHICKEN BREASTS WITH GARLIC & BALSAMIC

4 skinless, boneless chicken breast halves, about l-l/4 lbs.
salt to taste
freshly ground pepper to taste
3/4 lb. small to med. mushrooms
2 tbsps. flour
2 tbsps. olive oil
6 cloves garlic, peeled
l/4 cup balsamic vinegar
3/4 cup chicken broth
l bay leaf
l/2 tsp. mined fresh thyme or l/4 tsp. dry
l tbsps. butter
Sprinkle chicken breasts with s&p. Season the flour with s&p and
dredge the chicken breasts in the mixture. Shake off excess.
Heat the oil in a heavy skillet over med-hgh heat and cook the
chicken breasts until nicely browned on one side, about 3 mins. Add
the garlic cloves (chopped if you will). Turn the chicken pieces and
scater the mushrooms over them (chopped if you will). Continue
cooking, shaking the skillet and redistributing the mushrooms so
that they cook evenly. Cook about 3 mins. and add the balsamic
vinegar, broth, bay leaf and thyme. Cover tightly and cook over
med-low heat l0 mins. Turn the pieces occasionally as they cook.
Transfer the pieces to a warm serving platter and cover with foil.
Cook the sauce with the mushrooms, uncovered, over med-high heat
about 7 minutes. Swirl in the butter.
Discard the bay leaf. Pour the mushrooms and sauce over the chicken
and serve.
Serves 4 Cuisine Rapide – Pierre Franey