Chicken with Mushroom & Balsamic Vinegar Sauce

I got this recipe from allrecipes.com, greatest website ever! It was a super easy recipe and only took about 25-30 minutes to make! We really liked this and the mushroom sauce was so good! I served it with mashed potatoes and added some of the sauce to the gravy. You could also serve this over pasta.

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

* Before you start: The only thing I would have done different is that the chicken breasts were a bit to thick so next time I will either slice them, like butterfly them, or pound them flat with a mallet. Also, I only used 2 chicken breasts and the sauce was just about the right amount so if you do 4 chicken breasts you might want to add a bit more broth and vinegar.
Directions
1.Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2.Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3.Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.