Balsamic Chicken

I have to give credit where credit is due--this is Camey's recipe. I am doing this for dinner tonight!

For the chicken:
4 boneless, skinless chicken breasts
Kosher salt and ground pepper
4 Tbsp olive oil, divided

For the sauce:
1 Tbsp flour
1 Tbsp butter, softened
4 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken broth

Set the oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray and set aside. Season both sides of the chicken breasts with salt and pepper.

In a large skillet over medium high heat, add 2 Tbsp of the olive oil. Once the oil runs quickly in the pan, add two chicken breasts. Cook on each side until well-browned, about 3 minutes on each side. Once browned, place chicken breasts into the prepared baking dish. Add 2 more tablespoons of oil into the pan and brown the other two chicken breasts. Remove the pan from the heat and set the chicken breasts in the baking dish. Bake for 30 minutes, or until the chicken is cooked through.

In a small bowl, combine flour and butter. Mix, making a paste. Set aside. In the same pan that the chicken was browned in, add 1 Tbsp olive oil. Once hot, add minced garlic. Saute for 1 minute. Add balsamic vinegar and bring to a simmer, while scraping the bottom of the pan. Pour in chicken stock and bring to a simmer. Whisk in butter and flour paste and simmer until thickened, about 2 minutes. Serve sauce over chicken breasts.

I serve this over rice