Place chicken breasts between two pieces of plastic wrap.

With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.

Heat olive oil in a large skillet or frying pan.

Cook breasts until almost done, about 3-4 minutes on each side.

Remove from pan being sure to keep warm.

Add broth, mushrooms and garlic.

Cook on medium/high for 10 minutes or until reduced by half.

Add breasts back to pan and cook for another 10 minutes.

(Sauce should have reduced more and thickened some) Serve over angel hair pasta.