Balsamic Chicken

Pound chicken breast to 1/4 inch thickness.

Heat pan over medium high heat and add olive oil to pan. Season both sides of chicken and place in pan.

Cook chicken in frying pan until done making sure to brown both sides nicely.

Once chicken is done remove from pan and keep warm.

Combine 1/4 cup of chicken stock, balsamic vinegar, and garlic. Deglaze the pan with vinegar mixture. Stir until begins to thicken and add butter. If it becomes too thick add a little more chicken stock (up to another 1/4 of a cup).