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Chicken Amore
A classy but succulent chicken dish made with white wine, black olives and red hot pepper sauce.
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 | Preparation | 10 minutes |
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| Cooking | 20 minutes |
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| Ready In | 30 minutes |
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Ingredients
| 1 1/4 |
pounds |
chicken breasts |
halves, 4 halves, boneless, skinless |
| 1 |
x |
black pepper |
to taste |
| 1/4 |
cup |
flour, all-purpose |
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| 1 |
tablespoon |
olive oil |
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| 1 |
each |
garlic |
clove, crushed |
| 1/2 |
cup |
chicken broth |
low-salt |
| 1/2 |
cup |
white wine |
dry |
| 1/2 |
teaspoon |
thyme leaves |
dried, crumbled |
| 1 |
x |
red hot pepper sauce (eg. Tabasco) |
to taste |
| 2 1/4 |
ounces |
black olives |
drained |
| 4 |
ounces |
mushrooms, canned |
can, sliced, rinsed |
| 2 |
tablespoons |
parsley leaves |
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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