Mediterranean Chicken in Creamy Herb Sauce Recipe

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Mediterranean Chicken in Creamy Herb Sauce Recipe
Mediterranean Chicken in Creamy Herb Sauce Recipe photo by Taste of Home
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Mediterranean Chicken in Creamy Herb Sauce Recipe

Read Reviews
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Publisher Photo
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
Featured In: Fresh Basil Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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

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.
Originally published as Mediterranean Chicken in Creamy Herb Sauce in The Taste of Home Cookbook 2011, p27

Nutritional Facts

1 cup (calculated without pasta): 533 calories, 35g fat (14g saturated fat), 138mg cholesterol, 814mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 28g protein.

  • 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
  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 to coat.
  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 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme.
  4. Serve with linguine. Sprinkle with remaining cheese and additional minced basil. Yield: 6 servings.
Originally published as Mediterranean Chicken in Creamy Herb Sauce in The Taste of Home Cookbook 2011, p27

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MY REVIEW
katie2375 User ID: 7932133 274917
Reviewed Oct. 5, 2017

"The amount of olives was overwhelming. If I make it again (which I probably won't, it was a pain) I would reduce the olives."

MY REVIEW
[email protected] User ID: 7097778 235958
Reviewed Oct. 30, 2015

"Despite the long list of ingredients, this dish was great! The only reason it was 4 stars is because it was dryer than I expected. I would definitely make again, I would add more wine or chicken broth to give more of a saucy texture. IT was very tasty!!"

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