Rinse chicken and pat dry. Dredge in mixture of salt, pepper and 2 tablespoons of flour.
In a skillet, heat oil over medium heat. Brown chicken on one side for about 3 minutes; turn chicken and add mushrooms and garlic. Cook for 3 to 5 minutes or until chicken is nicely browned. Stir in the vinegar, broth, bay leaf and thyme. Cover and cook over medium heat for 10 minutes or until chicken is tender.
Remove chicken to serving platter, keep warm. Stir in 1 tablespoon flour and butter. Cook for 7 minutes, stirring constantly.
Discard bay leaf. Pour over chicken.
Serve with hot cooked rice.
Calories per serving: 383
Fat per serving: 18.1g