Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Chicken breast halves* |
1 pinch | Pepper |
¼ cup | All-purpose flour |
1 tablespoon | Olive oil |
1 \N | Garlic clove,crushed |
½ cup | Chicken broth,low-salt |
½ cup | Dry white wine |
½ teaspoon | Leaf thyme,dried,crumbled |
1 dash | Liquid red-pepper seasoning |
2¼ ounce | Black olives,drained |
4 ounces | Sliced mushrooms,rinsed |
2 tablespoons | 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 rice.