Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chicken with Artichokes, Vermicelli and Black Olives

Recipe from: Jayne Iadarola

boil 8 ounces vermicelli until al dente
1 pound skinless boneless chicken breasts cut into 3 inch strips
¼ cup all purpose flour
2 tablespoons olive oil
1 can chicken broth
¼ cup brandy
9 ounces canned artichoke hearts
1 tablespoon dijon mustard
25 black olives

Combine chicken strips and flour in plastic bag. Shake to coat. Heat 2 tablespoon olive oil in large. skillet over medium-high heat. Add chicien in single layer and cook 4 to 5 minutes or till golden brown. Turn over with tongs and cook 2 minutes longer or till juices run clear when pierced with a knife. Transfer chicken to plate and cover with foil. Add remaining coating flour in bag to skillet. Toast for 1 minutes, 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 to 3 minutes or unitl heated through.

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