4 chicken breast halves*
* - boneless, skinned, 4 ounces each
1. Sprinkle chicken with pepper. Dredge with 3 tablespoons of the
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.
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