Chicken with Artichokes, Vermicelli and Black Olives

Boil 8 oz. Vermicelli till al dente
1 lb. skinless boneless chicken breasts cut into 3" strips
1/4 cup all purp. flour
2 Tbsp olive oil
1 can chicken broth
1/4 cup brandy
9 oz. canned artichoke hearts
1 Tbsp dijon mustard
25 black olives

Combine chicken strips and flour in plastic bag. Shake to coat. Heat 2
Tbsp olive oil in lg. skillet over med-high heat. Add chicien in single
layer and cook 4-5 min. or till golden brown. Turn over w. tongs and cook
2 min. longer or till juices run clear when pierced w. knife. Transfer
chicken to plate and cover w. foil. Add remaining coating flour in bag to
skillet. Toast for 1 min., stirring constantly. Whisk in chicken broth
and brandy (you can use white wine). Bring to boil. Stir in artichoke
hearts, mustard, chicken, pasta and olives (include juices from plate)
Cook for 2-3 min. or till heated through

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/