1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium-high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium-low heat for 10 minutes, turning occasionally.

3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium-high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Prep: 5 mins
Cook: 25 mins
Ready: 30 mins

2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts

1. Preheat oven to 375 degrees F(190 degrees C). Grease 2 baking sheets.

2. Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.

3. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.

4. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep: 15 mins
Cook: 12 mins
Ready: 28 mins

Amount Per Serving – Calories: 74 / Total Fat: 2.2g / Cholesterol: 9mg / Sodium: 71mg / Total Carbs: 12.6g / Dietary Fiber:0.7g / Protein 1.4g