Chicken breasts & balsamic vinegar
Split each chicken breast in half lengthways.
Season the flour with pepper, and dredge the chicken in the mixture. Shake off any excess flour.
Heat the oil in a heavy frying pan over a medium-high heat, and cook the chicken breasts for 4 minutes or until nicely browned on one side. Add the garlic, turn the chicken pieces and continue to cook for a minute of so.
HAdd the mushrooms and cook for about 7 minutes, then add the vinegar and stock. Cover tightly, reduce the heat to medium-low and cook for 10 minutes, turning the chicken occasionally.
Transfer the chicken to a warmed serving plate and set aside in a warm place. Let the sauce with the mushrooms cook, uncovered, over a medium-high heat for about 6 minutes.
Remove the pan from the heat, pour the sauce over the chicken and serve immediately