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Chicken Amore
| Ingredients | |||
| 4 | each | chicken breast halves, boneless, skinless | |
| 1 | pepper, to taste | ||
| 1/4 | cup | flour | |
| 1 | tablespoon | olive oil | |
| 1 | each | garlic, clove, crushed | |
| 1/2 | cup | chicken broth, low-salt | |
| 1/2 | cup | dry white wine | |
| 1/2 | teaspoon | thyme, dried, crumbled | |
| 1 | red-pepper seasoning, liquid, to taste | ||
| 2 1/4 | oz | black olives, drained | |
| 4 | oz | mushrooms, can, sliced, rinsed | |
| 2 | tablespoon | parsley, fresh, chopped | |
Directions: | |||
| 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, 2-3 minutes. Sprinkle with parsley. Serve with rice. | |||
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