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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.