All You Need: 4 boneless, skinless chicken breasts 1⁄2 cup (125 mL) flour, divided 2 tbsp (30 mL) olive oil 1 medium onion, sliced 3 cups (750 mL) sliced mushrooms 1 pkg (28 g) Club House Balsamic Chicken Flavourful Recipe Mix 3 tbsp (45 mL) balsamic vinegar 1 cup (250 mL) water All You Do: Lightly coat chicken in flour, reserving 2 tsp (10 mL). Heat oil in large skillet over med-hi heat. Brown chicken, 2 minutes per side. Remove and set aside. Add vegetables and seasoning to pan. Cover over med-low heat until soft, about 10 minutes Stir in reserved flour. Stir in balsamic vinegar and water. Bring to a boil. Return chicken to pan. Reduce heat, cover and simmer 15-20 minutes or until chicken is no longer pink. Serve over cooked pasta or rice.