In a wok or pan, add 1 teaspoon of olive oil and sauté 1 clove of crushed garlic.
Add rest of oil, and brown chicken both sides.
Add soy, balsamic vinegar, Worcestershire, bay leaf, chicken stock and wine to pan.
Sprinkle chicken with thyme, coriander & pepper.
Cover & cook for about 20 minutes (turn chicken at least one time).
Remove chicken from pan and remove about 2 tablespoons of sauce for later use.
Make sauce or gravy. (I like making sauce w/ a small mixture of corn starch & water.)
Return chicken to pan and set on low heat.
Meanwhile in a medium sauté pan, sauté mushrooms, onions & garlic in the 2 tablespoons of sauce.
To serve on plates, smother one piece of chicken with sauce, add mushroom/onion mixture on top.
Garnish with fresh parsley sprigs