Chicken With Artichokes, Black Olives & Vermicelli
"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!"
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
2-3
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
- 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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Reviews
-
Thank you for posting! I make this, but without the artichoke hearts -and I couldn't find my recipe. Yours helped me and gave me a new way to make it, always a bonus. So, thanks again!!
RECIPE SUBMITTED BY
I live in the Boston area. I design clothing and love to cook. I'm always looking for new recipes.
I have many many cookbooks, collected BEFORE the Internet, but my two favorite are The Betty Crocker Cookbook (my first cookbook ever, purchased in 1969). I still refer to it on many occasions. You name it, it's in there, well, "standards" anyway. Also, The Joy of Cooking.
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