Chicken With Artichokes, Black Olives & Vermicelli

• 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 white wine)
• 9 artichoke hearts, drained
• 1 tablespoon Dijon mustard
• 2 cups black olives
• 8 ounces vermicelli
• 2 tablespoons olive oil

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.

chicken breast, flour, chicken broth, brandy, hearts, mustard, black olives, vermicelli, olive oil

Taken from www.food.com/recipe/chicken-with-artichokes-black-olives-vermicelli-200704 (may not work)