Mediterranean Chicken in Creamy Herb Sauce

Name: Mediterranean Chicken in Creamy Herb Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings.
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

TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD: 6 servings.

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

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

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.

Nutrition 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.