Chicken with Mushrooms and Balsac Vinegar

Title: Chicken with Mushrooms and Balsac Vinegar
Categories: Chicken
Yield: 4 servings

1 lb Chicken Breast, skinned and-flattened or cut up 
4 oz Mushrooms, sliced
4 tb Balsac Vinegar
1/2 c Flour, seasoned with salt & pepper to taste
1/2 c Chicken Broth 
3 tb Butter or Oil
1 lg Shallots

In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil in a large skillet and sautee chicken pieces all at one if possible for 2-3 minutes per side. Romve and keep warm. Deglaze the skillet with vinegar, scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return chicken and mushrooms to pan and heat through.