This is my hubby's favorite...this recipe is for two, but it should double or triple easily.

2 boneless, skinless chicken breasts
1 egg white
1 tablespoon dijon mustard
all purpose flour
ground thyme
garlic powder
salt
pepper
olive oil (or cooking spray or butter)
1 small minced shallot (or about 2-3 tbs minced onion)
1 clove garlic minced
1/4 cup white wine
1/4 cup chicken broth (or 1/2 cup if you don't use wine)
3 tablespoons balsamic vinegar
2-3 tablespoons brown sugar

Mix egg white with mustard. Mix flour and seasonings...if you don't have the ones listed just use what you like. Dip chicken breasts in egg mix...then dredge in flour mix. Sautee chicken in oil, butter, or cooking spray (or a combination) until cooked through, remove from skillet and keep warm (I cook the chicken just shy of completely done and put them in a 350 F oven while I make the sauce.)

If pan is dry add a little more oil, sautee shallots until tender. Deglaze pan with wine. Add broth and reduce liquid volume by 1/3 to 1/2. Add vinegar and brown sugar. Cook for about 1 minute or until thickened. Serve over chicken.