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 .