Very good, but if you go too far with the balsamic, you could easily just end up with balsamic chicken. It will have the tendency to override the delicate herbs completely. If using bouillon instead of broth, use NO salt and cut even further back on the balsamic. Also, I doubled the thyme and bay to counter the bouillon saltiness, as well as using a bit more water to dilute it a bit. The flour, I put in at the very end using a little sieve, tapping a bit here and then a bit there and stirring it in without lumps. I think I used about a tablespoon all told. A little goes a long way. I cooked oyster mushrooms that I had cut long and thin (to resemble noodles) separately in 4 tablespoons of melted butter, a 1/4 cup white wine and 1 crushed clove of garlic and used that as the foundation instead of noodles as shown in the photo. It made for an interesting change from the same old same old noodle/rice/potatoes routine. And the earthy tones balanced the sharpness of the chicken nicely. I served this dish with gingered carrots & dates (found on allrecipes) and we drank a Provençal rosé. I will be making this meal again in the future. Bon apetit!
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