Rinse chicken and pat dry. Dredge in mixture of salt, pepper and 2 tablespoons of flour.
Brown chicken on 1 side in oil in skillet for 2 to 3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3 to 5 minutes or until chicken is brown. Stir in vinegar, broth, bay leaf and thyme. Cook, covered, over medium heat for 10 minutes or until chicken is tender. Remove chicken to serving platter, keep warm. Stir in 1 tablespoon flour and butter. Cook for 7 minutes, stirring constantly.
Discard bay leaf. Pour over chicken. Serve with wild rice.