Honey Orange Chicken

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, sliced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup orange juice
1/4 cup honey
1/2 cup pitted ripe olives, halved
Hot cooked linguine

In a large skillet, saute chicken in 2 tablespoons butter until chicken juices run clear. Sprinkle with salt, paprika and pepper. Remove and keep warm. In the same pan, saute the 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. Makes 4 servings.