Yield: 4 servings
4 Chicken breast halves* 1/2 c Dry white wine
1 pn Pepper 1/2 ts Leaf thyme,dried,crumbled
1/4 c All-purpose flour 1 ds Liquid red-pepper seasoning
1 tb Olive oil 2 1/4 oz Black olives,drained
1 Garlic clove,crushed 4 oz Sliced mushrooms,rinsed
1/2 c Chicken broth,low-salt 2 tb Parsley,chopped
* - boneless, skinned, 4 ounces each.
1. Sprinkle chicken with pepper. Dredge with 3 tablespoons of the flour..
2. 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..
3. 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
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