Chicken Strips With Vegetables and Wine

Combine the flour, salt, and pepper; dredge chicken strips to coat thoroughly. Heat oil in a large heavy skillet or Dutch oven over high heat. Add chicken strips; brown well, turning occasionally to brown all sides. Remove chicken and set aside. Add broth, wine, half-and-half, pimientos, and sliced olives to the skillet drippings. Cook, uncovered, over medium-high heat until thickened, about 4 to 5 minutes. Add browned chicken back to the skillet, along with the green onions. Heat through.
Serves 4.

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