-2 large chicken breasts, cut into 1/2 inch strips
-4 Tbs butter, divided
-1 tsp salt
-1/2 tsp paprika
-1/4 tsp pepper
-1 medium onion (yellow, red or a combination), sliced
-1 Tbs cornstarch
-1/2 tsp ground ginger
-1/4 tsp ground nutmeg
-1 cup orange juice
-1/4 cup honey
-1/2 cup ripe pitted olives
Melt 2 Tbs of the butter in large skillet. Add chicken strips and cook until no longer pink. Sprinkle with salt, paprika and pepper. Remove from skillet and set aside.
Melt remaining butter in same skillet (do not clean it after chicken!). Add the onion and cook until tender (about 4 minutes).
Meanwhile, in a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey. Mix well. Pour mixture over tender onion. Bring to a boil. Cook and stir for about 2 minutes or until thickened.
Stir in the olive and reserved chicken. Simmer, uncovered, for about 5 minutes. Serve over cooked pasta. Enjoy!