4-5 chicken breasts, boned & skinned
3/4 cup sliced mushrooms
Pepper
About 1 tbsp flour
2 tsp olive oil
3 cloves garlic, minced
3/4 cup thinly sliced onions
1 1/2 cup chicken broth or bouillon
1/4 cup balsamic vinegar
1 tsp cornstarch
1 tbsp cold water
Cooked rice or fettuccine

Rinse chicken; pat dry.  Sprinkle with pepper; dust with flour.  Heat oil in a large nonstick
frying pan.  Add chicken; cook, turning once, until well browned on both sides.  Remove
chicken from pan; set aside.  Add garlic, onions and mushrooms to pan.  Stir for 1
minute.  Add broth and 3 tablespoons of the vinegar.  Boil for 3 minutes; remove
from heat.  Blend cornstarch and water.  Stir into sauce in pan.  Return chicken
to pan, spooning sauce over it.  Return to medium-low heat, cover and cook until
thickest part of meat is no longer pink (10-12 minutes).  Stir remaining 1 tbsp
vinegar into sauce.  Serve over rice or fettuccine.