3 skinless, boneless chicken breasts
salt and pepper to taste
1/2 - 3/4 pound fresh mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, sliced thin
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

1. Cut each chicken breast into 2 or 3 pieces. Season the chicken with salt and pepper.

2. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

3. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the balsamic vinegar, broth, bay leaf and thyme. Cover tightly with either a lid or foil, and simmer over medium low heat for 10 minutes, turning occasionally.

4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter, right at the end, or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Serving suggestion: Over rice, with roasted green beans and glazed carrots.

Notes:

You can add half an onion to this sliced thin, added in when you turn the chicken.

Without the onion, and using 3/4 lb mushrooms, carb counts:
Total carbs for the entire dish = 12.2 carbs
For 3 servings, each serving = 4.06 carbs