2 skinless, boneless chicken breast halves
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 clove garlic, minced
3 tablespoons red wine vinegar
1 1/2 tablespoons dried parsley
3 ounces dry onion soup mix
5 skinless, boneless chicken breast halves
Heat olive oil in large skillet over medium heat. Fry chicken breasts for 5 to 6 minutes, or until browned and golden brown. Remove breasts from skillet and place on plate. Drizzle with olive oil and sprinkle with garlic. Stir in vinegar, parsley, soup mix and chicken. Serve hot out of dish.