* - 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.

Makes 4 servings.