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| 4 | Chicken breast halves* |
| 1 Prise | pepper |
| 1/4 Tasse | all-purpose flour |
| 1 Esslöffel | olive oil |
| 1 | cloves garlic crushed |
| 1/2 Tasse | Chicken broth, low-salt |
| 1/2 Tasse | white wine dry |
| 1/2 Teelöffel | Leaf thyme, dried, crumbled |
| 1 Prise | Liquid red-pepper seasoning |
| 2 1/4 x ca. 30 g | black olives drained |
| 4 x ca. 30 g | Sliced mushrooms, rinsed |
| 2 Esslöffel | parsley chopped |
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* - 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.
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