Monday, January 14, 2013

Mediterranean Cchicken in Creamy Herb Sauce

 
Prep : 25 minutes   Cook: 20 minutes   Makes 6 servings
 
 
1-1/2           pounds boneless skinless thighs , cyt into strips
1                  teaspoon paprika
1/2               teaspoon salt
1/2               teaspoon cayenne pepper
2                  tablespoons all-purpose flour
2                  tablespoons olive oil
3                  shallots , thinly sliced
4                  garlic cloves , minced
1-1/2           cups white wine
1                  can (14 ounces) water-packed artichoke  hearts , rinsed , drained and quartered
2                  sun-dried tomatoes  (not packed in oil) chopped
1                  tablespoon capers , drained
1                  tablespoon cornstarch
1                  cup heavy whipping cream
3/4               cup  pitted greek olives , halves
1/2               cup shredded Aslago cheese , divided
3                  tablespoons  minced fresh basil
1                  tablespoon minced fresh thyme
                ** Hot cooked liguine **
Additional  minced fresh basil
 
 
1 .          Sprinkle chicken  with paprika , salt and cayenne  . Place flour  in a large  resealable  plastic bag . Add chicken  , a few pieces at a time  and shake well .
2 .          In a large skillet  , cook chicken  in oil  over medium heat  until no longer pink . Add the shallots  and garlic ; cook  2 minutes longer . Stir in the wine  , artichokes  , tomatoes  and capers  ; bring to a boil  . Reduce heat  ; simmer  uncovered  for 10 minutes .
3 .          Combine  cornstarch  and cream until smooth  ; stir into skillet  . Bring to a boil . Reduce heat  ; cook  and stir for 2  minutes  or until thickened  . Add the  olives  , 1/2 cup cheese  , basil and thyme .
4 .           Serve with linguine . Sprinlke with remaining  cheese and additional  minced basil .
 
 
Entrees are the heart of any meal . Then can be comforting , spicy , hearty low-calori , simple  , elegant or an adventure into new sensations .

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