TUSCAN CHICKEN WITH MUSHROOMS

Adapted from Rachael Ray's Open House Cookbook

Serves 4 -6

2 lbs boneless, skinless chicken breasts

1/3 cup flour

Salt & Pepper, to taste

1/4 teaspoon ground thyme

3 tablespoons extra virgin olive oil

4 whole cloves garlic, peeled

1 package of sliced mushrooms (I prefer the ones in the plastic bag)

1/3 cup white wine vinegar

1 cup dry white wine (I use a chardonnay)

1 cup beef broth

6 sprigs fresh rosemary (leaves removed from stem and chopped finely)

2 to 3 tablespoons superfine flour (in the baking isle in a shaker can)

1 to 2 tablespoons warm water

1) Coat Chicken with flour, salt, pepper, and thyme.

2) Heat Olive and garlic over medium-high heat until garlic starts to sizzle. Add chicken and brown for 4 minutes per side, or until done. Remove chicken and set aside.

3) Add mushrooms cook about 5 minutes until starting to soften.

4) Add vinager and deglaze the pan, scraping up all the juicy bits. Cook down for 1 minute.

5) Add the wine and reduce by half, about 3 minutes.

6) Add broth and rosemary. Bring to a boil. Reduce heat and simmer over low heat for 5 to 7 minutes.

7) Mix superfine flour and water in a cup. Add paste to sauce and thicken for a minute or two. Add chicken simmer for a minute or two and serve.

Add some nice crusty italian bread, a tossed salad, and some pasta.