serves 4 ingredients

4 skinless chicken breast fillets

2 tablespoons plain flour 1⁄4 teaspoon freshly ground

black pepper

3 tablespoons olive oil 6 garlic cloves, peeled but left whole 350g/12oz small mushrooms

4 tablespoons balsamic vinegar 175ml/6fl oz chicken stock

• Split each chicken breast in half lengthways.

• Season the flour with pepper, and dredge the chicken in the mixture. Shake off any excess flour.

• Heat the oil in a heavy frying pan over a medium-high heat, and cook the chicken breasts for 4 minutes or until nicely browned on one side. Add the garlic, turn the chicken pieces and continue to cook for a minute of so.

• HAdd the mushrooms and cook for about 7 minutes, then add the vinegar and stock. Cover tightly, reduce the heat to medium-low and cook for 10 minutes, turning the chicken occasionally.

• Transfer the chicken to a warmed serving plate and set aside in a warm place. Let the sauce with the mushrooms cook, uncovered, over a medium-high heat for about 6 minutes.

• Remove the pan from the heat, pour the sauce over the chicken and serve immediately.