Mediterranean Chicken in Creamy Herb Sauce

Directions

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.