- 1/2 cup distilled white vinegar

		- 1/2 cup canned low-salt chicken broth

		- 10 large garlic cloves, chopped

		- 2 1/2 tablespoons soy sauce

		- 1/4 teaspoon ground pepper

		- 4 skinless boneless chicken breast halves

		- 2 teaspoons onion-herb seasoning mix

		- 1 tablespoon oriental sesame oil

		- 3 large bay leaves

		- Cooked white rice

		Whisk vinegar, chicken broth, garlic,
			soy sauce and pepper in
			small bowl to blend. 
		Season chicken breast halves on
			both sides with seasoning mix.
		Heat oil in heavy large skillet
			over medium-high heat.
		Add chicken and sauté until golden,
			about 4 minutes per side.
		Pour vinegar mixture over chicken.
		Add bay leaves.
		Reduce heat to low, cover skillet and
			simmer until chicken is just
			cooked through, about 10 minutes.
		Using tongs, transfer chicken to plate.
		Boil pan juices 2 minutes.
		Season to taste with salt.
		Spoon over chicken, discarding bay leaves.
		Serve with rice.