4    Boneless, chicken breast

           -halves
           Salt
           Pepper
      2 T  Olive oil

      1 t  Minced garlic

      1 t  Dried thyme

      2 T  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.