Chicken With Artichokes, Black Olives & Vermicelli |
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Prep Time: 12 Minutes Cook Time: 3 Minutes |
Ready In: 15 Minutes Servings: 3 |
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A simple delicious dish that can be made in a very short period of time. Just be sure you have artichoke hearts in your cupboard! Ingredients:
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 |
Directions:
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.
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