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

* – 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.