8 chicken cutlets
3/4 pound mushrooms
2 Tablespoons flour
1 bay leaf
3/4 cup chicken broth
olive oil
6 garlic cloves (sliced)
1/4 teaspoon thyme
1 Tablespoon butter
salt & pepper
1/4 cup Balsalmic Vinegar

Dredge chicken in flour with salt and pepper. Cook 3 minutes on 1 side in olive oil. Add sliced garlic cloves. Turn chicken. Scatter mushrooms over it and shake skillet to cook mushrooms evenly about 3 minutes. Add vinegar, broth, bay leaf, and thyme. Cover tightly and cook over medium heat for 10 minutes, turning pieces occasionally. Transfer chicken to warm platter. Cook sauce with mushrooms uncovered over medium-high heat for 7 minutes. Swirl in butter. Discard bay leaf. Pour sauce over chicken and serve.