4 x 4 oz chicken breast halves,
-skinned
1 pn Pepper
1/4 c All-purpose flour
1 tb Olive oil
1 cl Garlic, crushed
1/2 c Chicken broth, low-salt
1/2 c Dry white wine
1/2 ts Leaf thyme, dried, crumbled
1 ds Liquid red-pepper seasoning
2 1/4 oz Black olives, drained
4 oz Sliced mushrooms, rinsed
2 tb Parsley, chopped
Sprinkle chicken with pepper. Dredge with 3 tablespoons of the
flour. Heat oil in large nonstick skillet. Brown chicken on both
sides. Add garlic. Remove from heat.
Reserve 2 tablespoons broth. Add remainder to skillet with wine,
thyme, red-pepper seasoning, olives, mushrooms. Simmer, covered,
10 minutes until cooked.
Whisk together remaining 2 tablespoons broth and 1 tablespoon
flour in small bowl. Stir into skillet. Cook over medium heat,
stirring constantly, until thickened and bubbly, 2-3 minutes.
Sprinkle with parsley. Serve with rice.
