Chicken With Artichokes, Black Olives & Vermicelli

Total Time: 27 mins Preparation Time: 12 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb boneless chicken breast, cut into 3-inch strips
• 1/4 cup all-purpose flour
• 1 (14 ounce) can chicken broth
• 1/4 cup brandy (you can use wine)
• 9 artichoke hearts, drained
• 1 tablespoon dijon mustard
• 2 cups black olives
• 8 ounces vermicelli
• 2 tablespoons olive oil

Recipe

• 1 boil pasta al dente and drain; set aside.
• 2 combine chicken strips & flour in plastic bag and shake to coat.
• 3 heat olive oil in lg. skillet over med-high heat.
• 4 add chicken in single layer and cook 5-6 min or till golden brown.
• 5 turn over w. tongs and cook 2 minute longer or till juices run clear.
• 6 transfer to plate and cover w. foil.
• 7 add remaining coating flour in bag to skillet, toast for 1 min, stirring constantly.
• 8 whisk in broth & brandy or wine.
• 9 bring back to boil.
• 10 stir in artichoke hearts, mustard, pasta & olives (include juice from plate.
• 11 cook for 3 min or till heated through.