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Categories:
chicken breasts halves black pepper flour olive oil garlic chicken broth white wine thyme red hot pepper sauce black olives mushrooms parsley
Viewed: 26 - Published at: 7 years agoIngredients
- 1 1/4 pounds chicken breasts halves, 4 halves, boneless, skinless
- 1 x black pepper to taste
- 1/4 cup flour, all-purpose
- 1 tablespoon olive oil
- 1 each garlic clove, crushed
- 1/2 cup chicken broth low-salt
- 1/2 cup white wine dry
- 1/2 teaspoon thyme dried, crumbled
- 1 x red hot pepper sauce to taste
- 2 1/4 ounces black olives drained
- 4 ounces mushrooms, canned can, sliced, rinsed
- 2 tablespoons parsley leaves fresh, chopped
Method
- Sprinkle chicken with pepper.
- Dredge with 3 tablespoons of the flour.
- 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.
- 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 to 3 minutes.
- Sprinkle with parsley.
- Serve with rice.
