Pan-Seared Mediterranean Chicken

Name: Pan-Seared Mediterranean Chicken
Ingredients: 1 lemon; 1 1/2 cups Swanson(R) 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

14 ingredients

5 steps

Ingredients

1 lemon
1 1/2 cups Swanson(R) 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

Directions

1

Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
2

Season the chicken with salt and black pepper.
3

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.
4

Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
5

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.