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.