Chicken amore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves* | |
| 1 | pinch | Pepper |
| ¼ | cup | All-purpose flour |
| 1 | tablespoon | Olive oil |
| 1 | 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 |
Directions
* - 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.