Mahogany Balsamic Chicken

Robin Mather,   if  you're Googling yourself and come across this, I owe you  thanks for about 20 years of enjoyment for this recipe alone.   I like this because the color, as well as the  taste, is so  rich and dark and unusual. I've given it  a new name, because I no longer recall the original name, but  your recipe remains pretty much intact.

Robin Mather was the food writer for the Detroit News and Free Press in the 80's. Although it's  not a 'diet'  recipe at all, its low calorie, low carb, low sodium, low fat.  It's a can't - miss choice.

Dust 4 chicken breast halves in  2 TB flour. If you open the package and find thick or enormous breasts, consider cutting them in half horizontally, which will create cutlets and make cooking faster.  The flouring is an optional step that I frequently skip, or use soy flour, since I'm generally trying to be cognizant of carbs.  Pan fry in 2 TB hot olive oil in a skillet  over medium  heat til browned on both sides, about 8 minutes, total.  Add 8 oz sliced fresh mushrooms, cook and stir for a couple minutes, then stir in 2 cloves of garlic, chopped, 1/4 c. balsamic vinegar, 1/3 c. low fat/low sodium chicken broth ( of course you can use full fat if you choose), a large bay leaf or two, 2 pinches thyme.

Cover and cook about 6 minutes over medium heat.  Remove the chicken, raise the heat and cook uncovered over medium-high heat about 5 minutes while the sauce reduces.  Put the chicken back in the pan and  turn  a time or two.

Serve with the thin but incredibly delicious sauce.  Leftovers are wonderful warmed up.  I often make a larger batch and freeze individual portions in sandwich bags for a quick freezer-to-table dinner..