8 boneless skinless chicken breasts
8 cloves garlic, minced
1 C. low/no sodium chicken broth
1/3 C. balsamic vinegar
1 T. cornstarch
2 T. water

Lightly spray a large nonstick skillet with Pam. Cook breasts for 3 minutes on one side; add garlic. Turn chicken and continue cooking for another 2 to 3 minutes. Add stock, vinegar and a little pepper. Reduce heat to medium-low; cover and cook for 10 minutes or until chicken is tender. Remove chicken to a platter. In small bowl, combine cornstarch and water; stir until smooth. Add to skillet and cook 1 to 2 minutes until thick and smooth.