Ingredients:

• 4 skinless, boneless chicken breast halves (about 1.25 lbs)
• Salt and ground pepper(to taste)
• ¾ lb small to medium mushrooms
• 2 Tbs flour
• 2 Tbs Gettysburg Olive Oil Co. House Blend (Tunisian) EVOO
• 4 cloves garlic, peeled
• ¼ cup Gettysburg Olive Oil Co. Garlic Dark Balsamic Vinegar
• ¾ cup chicken broth
• 1 bay leaf
• ½ tsp minced fresh thyme or ¼ teaspoon dry
• 1 Tbs butter

Directions:

• Cut away any fat from chicken breasts, and sprinkle with salt and pepper.
• Rinse, drain and pat mushrooms dry.
• Add salt and pepper to the flour and dredge chicken breasts in the mixture, shaking off any excess.
• Heat oil in a skillet over medium-high heat and cook chicken breasts until nicely browned on one side, and then add garlic.
• Turn chicken and scatter mushrooms over top. Shake skillet occasionally so that mushrooms cook evenly.  Let cook for about 3 minutes and then add the garlic dark balsamic vinegar, chicken broth, bay leaf and thyme.
• Cover skillet and cook over medium-low heat for 10 minutes, turning the chicken occasionally.
• Transfer chicken to a serving platter and cover with foil.  Continue cooking the sauce with mushrooms uncovered for about 7 minutes over medium-high heat.  Swirl butter into sauce mixture.
• Remove the bay leave, and pour sauce mixture with mushrooms over the chicken and serve.