Title: Chicken breast with wine vinegar sauce
 Categories: Chicken, Poultry
      Yield: 4 Servings
 
      4    Boneless, chicken breast
           -halves
           Salt
           Pepper
      2 tb Olive oil
      1 ts Minced garlic
      1 ts Dried thyme
      2 tb White wine vinegar
      1 c  Chicken broth
 
  Generously season chicken breasts with salt and pepper. Coat with
  flour and shake off excess. Heat oil in a wide skillet (at least
  10-inch diameter) over moderately high heat for about 1 minute. Add
  chicken and brown well on one side, get it pretty dark. Flip the
  chicken over and brown the other side. (Extra dark chicken makes a
  more delicious sauce.) Each side should take about 4 minutes. While
  the chicken cooks, prepare garlic. Remove chicken from skillet and
  set aside. Add thyme, garlic and white wine vinegar to the skillet.
  Stir to loosen whatever is stuck to the skillet. Add chicken broth,
  turn heat to high and boil rapidly until the lquid is reduced to
  about 1/4 cup. Pour over chicken and serve.