- 1 lemon
- 1 1/2 cups Swanson® Chicken Stock
- 7 sun-dried tomatoes, cut into thin strips
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
- 1/3 cup minced shallots
- 2 cloves garlic, minced
- 12 pitted kalamata olives, cut in half
- 2 tablespoons capers, rinsed and drained
- 1/3 cup fresh basil leaves, cut into very thin strips
- 1/4 cup crumbled feta cheese
- 2 cups hot cooked couscous or orzo
- Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
- Season the chicken with salt and black pepper.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
- Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.
05/19/2018
recipepes.com
Pan-Seared Mediterranean Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
