HONEY ORANGE CHICKEN

1 lb. boneless, skinless chicken breasts, cut into 1/2" strips
3 Tbsp. butter, divided
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1 medium onion, sliced
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (I use freshly grated nutmeg)
1 c. orange juice
1/4 c. honey
1/2 c. ripe pitted olives, halved (I used sliced ripe olives and eyeballed the amount)
Hot cooked linguine

In a large skillet, saute chicken in 2 Tbsp. butter until juices run clear. Sprinkle with salt, paprika and pepper; remove from pan and keep warm. In the same pan, saute the onion in remaining 1 Tbsp. butter until tender.
In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey. 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 over the linguine. 4 servings.