2 Lbs. Chicken Breast Halves — boneless & skinned
1/2 Cup Flour
2 Tsp Olive Oil
6 -8 Cloves Garlic — minced
1 Cup Chicken Stock
1/3 Cup Balsamic Vinegar
Black Pepper To Taste 1 Tbls Cornstarch
2 Tbls Water
Dredge chicken in flour; remove excess. In large heavy non-stick skillet, heat oil over medium high heat. Cook chicken on each side for 2-3 minutes, or until golden. Add stock, vinegar and pepper. Reduce heat to medium-low, cover and co ok 5-10 minutes or until chicken is tender. Remove chicken from skillet and kee p warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Ad d to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve.