Mediterranean Chicken in Creamy Herb Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 king arthur unbleached 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. Yield: 6 servings.
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