Ingredients
- 4 chicken breast (halves)
- 1 garlic
- 1/2 cup dry wine (white)
- 1/2 cup chicken broth
- 4 oz mushrooms
- 2 1/4 oz black olives
- 1/4 cup flour
- 1 tablespoon olive oil
- 2 tablespoon parsley
- 1/2 teaspoon thyme
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.