| 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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