| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves* | |
| 1 | pn | Pepper |
| 1/4 | c | All-purpose flour |
| 1 | tb | Olive oil |
| 1 | Garlic clove,crushed | |
| 1/2 | c | Chicken broth,low-salt |
| 1/2 | c | Dry white wine |
| 1/2 | ts | Leaf thyme,dried,crumbled |
| 1 | ds | Liquid red-pepper seasoning |
| 2 1/4 | oz | Black olives,drained |
| 4 | oz | Sliced mushrooms,rinsed |
| 2 | tb | Parsley,chopped |
INSTRUCTIONS
* - 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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