Instructions
1. With a small sharp paring knife, remove the chicken breast meat from the bones. Place between sheets of plastic wrap and pound with a meat pounder to about a 1/4-inch thickness. Set aside.

2. Trim the mushroom stems. Wipe mushrooms with a damp paper towel and slice thinly. Set aside.

3. Dredge the chicken in the flour. Heat a tablespoon olive oil in a large nonstick skillet over medium heat. When the pan is hot, add chicken and cook 1 minute on each side. Sprinkle lightly with salt and pepper. Remove from the pan and set aside.

4. Put the remaining tablespoon olive oil in the pan. Add garlic and stir 30 seconds. Stir in mushrooms, paprika, bay leaf and thyme. Cook 3 minutes, until mushrooms begin to soften. Stir in vinegar and broth. Cook 3 minutes.

5. Put chicken breasts back into the pan, spooning the mushrooms over them. Cook about 4 minutes, or until chicken is cooked through. Transfer the chicken to a clean plate and keep warm. Simmer the cooking liquid with the mushrooms until lightly thickened. Stir in the margarine. Spoon over the chicken and serve.







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Yields: 4 Servings
    

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