Directions:
- In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute onion in remaining butter until tender.
- In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.6 Kcal (1367 kJ) | ||
| Calories from fat | 125.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.97g | 21% | |
|---|---|---|---|
| Cholesterol | 89.79mg | 30% | |
| Sodium | 1075.14mg | 45% | |
| Potassium | 508.95mg | 11% | |
| Total Carbs | 29.24g | 10% | |
| Sugars | 23.51g | 94% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 23.91g | 48% | |
| Vitamin C | 33.3mg | 56% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.67 Kcal (535 kJ) | ||
| Calories from fat | 49.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 21% | |
|---|---|---|---|
| Cholesterol | 35.1mg | 30% | |
| Sodium | 420.28mg | 45% | |
| Potassium | 198.95mg | 11% | |
| Total Carbs | 11.43g | 10% | |
| Sugars | 9.19g | 94% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 9.35g | 48% | |
| Vitamin C | 13mg | 56% | |
| Iron | 0.2mg | 3% | |
| Calcium | 15mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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