Chicken Breast with Wine Vinegar Pan Sauce

4 chicken breasts, halved
Salt and pepper for seasoning
Flour to coat
2 tbsp EVOO
1 tsp minced garlic
1 tsp thyme
2 tbsp white wine vinegar
1 cup chicken broth

Generously season chicken with salt and pepper, then coat with flour and shake off excess.

Heat oil in a wide skillet. Add chicken and brown on one side, darker better (it makes for a better sauce). Flip and finish chicken, set aside.

Add thyme and garlic to the skillet until fragrant. Add white wine vinegar and scrape off fond. Add chicken broth and boil rapidly until reduced to about 1/4 cup. Pour sauce over chicken and serve.