Chicken With Artichokes, Black Olives & Vermicelli - cooking recipe

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

Preparation

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.