Chicken With Artichokes, Black Olives & Vermicelli

Recipe by Chef #401644
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READY IN: 27mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil pasta al dente and drain; set aside.
  • Combine chicken strips & flour in plastic bag and shake to coat.
  • Heat olive oil in lg. skillet over med-high heat.
  • Add chicken in single layer and cook 5-6 min or till golden brown.
  • Turn over w. tongs and cook 2 minute longer or till juices run clear.
  • Transfer to plate and cover w. foil.
  • Add remaining coating flour in bag to skillet, toast for 1 min, stirring constantly.
  • Whisk in broth & brandy or wine.
  • Bring back to boil.
  • Stir in artichoke hearts, mustard, pasta & olives (include juice from plate.
  • Cook for 3 min or till heated through.
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