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Mediterranean Chicken in Creamy Herb Sauce

Mediterranean Chicken in Creamy Herb Sauce
Just because it's a weeknight does not mean that you can't have a delightful dinner. The aroma of the fresh herbs simmering in a creamy sauce combined with the chicken thighs make this easy entree is perfect supper for any night of the week.—Judy Armstrong, Prairieville, Louisiana
6 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut 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, halved
  • 1/2 cup shredded Asiago cheese, divided
  • 3 tablespoons minced fresh basil
  • 1 tablespoon minced fresh thyme
  • Hot cooked linguine
  • Additional minced fresh basil
© Taste of Home 2013

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Mediterranean Chicken in Creamy Herb Sauce (continued)

Directions

  • 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 to coat.
  • 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.
  • Combine cornstarch and cream until smooth; stir into skillet. Bring
  • to a boil. Reduce heat; cook and stir for 1-2 minutes or until
  • thickened. Add the olives, 1/4 cup cheese, basil and thyme.
  • Serve with linguine. Sprinkle with remaining cheese and additional
  • minced basil. Yield: 6 servings.
Nutrition Facts: 1 cup (calculated without pasta) equals 533 calories, 35 g fat (14 g saturated fat), 138 mg cholesterol, 814 mg sodium, 17 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013