Garlic Chicken Fillets In Balsamic Vinegar

2 Lbs. Chicken Breast Halves -- boneless & skinned

1/2 Cup Flour

2 Tsp Olive Oil

6 -8 Cloves Garlic -- minced

1 Cup Chicken Stock

1/3 Cup Balsamic Vinegar

Black Pepper To Taste 1 Tbls Cornstarch

2 Tbls Water

Dredge chicken in flour; remove excess. In large heavy non-stick skillet, heat oil over medium high heat. Cook chicken on each side for 2-3 minutes, or until golden. Add stock, vinegar and pepper. Reduce heat to medium-low, cover and co ok 5-10 minutes or until chicken is tender. Remove chicken from skillet and kee p warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Ad d to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve.