Garlic Chicken with Balsamic Vinegar

Preparation

1. Wash and trim excess fat from chicken breasts.
2. Coat both sides of chicken breast with pepper.
3. Heat olive oil in nonstick skillet over medium-high heat, and cook until nicely browned on one side (about 3 minutes).
4. Add garlic, turn chicken and scatter mushrooms all over.
5. Move chicken and mushrooms around to keep them from sticking and cook about 3 minutes.
6. In a small bowl, mix balsamic vinegar, low-sodium chicken broth, bay leaf, thyme leaves and cornstarch.
7. Add mixture to skillet with chicken. Stir until sauce is thickened.
8. Cover and cook over moderately-low heat for about 10 minutes.
9. Remove bay leaf and garlic before serving. Serve over rice or pasta.