Serves:

Ingredients:

1 lb Chicken Breast, skinned and
-flattened or cut up
1/2 c Flour, seasoned with salt &
-pepper to taste
1 lg Shallots
4 oz Mushrooms, sliced
4 tb Balsac Vinegar
1/2 c Chicken Broth
3 tb Butter or Oil

Method:

In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots until tender, set aside.
Dredge chicken with seasoned flour.
Heat 2 T oil in a large skillet and sautee chicken pieces all at one if possible for 2-3 minutes per side.
Romve and keep warm.
Deglaze the skillet with vinegar, scraping for about 30 seconds.
Add 1/2 cup broth, stir and heat.
Return chicken and mushrooms to pan and heat through.