Balsamic vinegar and brown sugar add a piquant glaze to herbed chicken breasts.
Mix flour and seasonings in shallow dish. Moisten chicken lightly with water. Coat with flour mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until cooked through. Remove from skillet; keep warm.
Stir stock, vinegar and brown sugar into skillet. Bring to boil. Reduce heat to low; simmer 5 minutes or until liquid is reduced by half. Return chicken to skillet. Spoon glaze over chicken and serve.