3 Tbs. Nocellara Extra Virgin Olive Oil
4 boneless chicken breasts, split
2 Tbs. flour
Salt and freshly ground pepper
2 cloves garlic, minced
10 oz. fresh mushrooms, sliced
1/4 c. Traditional Balsamic Vinegar
3/4 c. chicken broth
3 Tbs. white wine or sherry
2 scallion, white and green, finely chopped
Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly.
In a small bowl, stir together the balsamic vinegar, chicken broth and wine. Pour over chicken. Cook for 10 minutes until the chicken has fully cooked and the sauce has thickened and becomes a glaze. Add the scallions during the last minute of cooking time.