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.