Pan-Seared Mediterranean Chicken
You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon.
Ingredients
1 lemon1.5 cups Swanson® Chicken Stock0.333 cup sun-dried tomatoes (about 7 sun-dried tomatoes) cut into thin strips1.25 pounds skinless, boneless chicken breast halves0.25 teaspoon salt0.125 teaspoon coarsely ground black pepper2 tablespoons olive oil0.333 cup minced shallot2 cloves garlic, minced12 pitted kalamata olives, cut in half2 tablespoons capers, rinsed and drained0.333 cup fresh basil leaves cut into very thin strips0.25 cup crumbled feta cheese2 cups hot cooked couscous or orzo
Instructions
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.
Pan-Seared Mediterranean Chicken
Print
You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon.
Ingredients
1 lemon1.5 cups Swanson® Chicken Stock0.333 cup sun-dried tomatoes (about 7 sun-dried tomatoes) cut into thin strips1.25 pounds skinless, boneless chicken breast halves0.25 teaspoon salt0.125 teaspoon coarsely ground black pepper2 tablespoons olive oil0.333 cup minced shallot2 cloves garlic, minced12 pitted kalamata olives, cut in half2 tablespoons capers, rinsed and drained0.333 cup fresh basil leaves cut into very thin strips0.25 cup crumbled feta cheese2 cups hot cooked couscous or orzo
Instructions
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.
Recommended
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Good Ol' Fashioned Pancakes
Looking for a simple pancake recipe with no extra frills? Then try these golden, fluffy and delicious pancakes, just like how Grandma used to make them!
Holiday Sugar Cookies
Bring a little joy to the world with these tasty sugar cookies. Show even the crankiest scrooge that it's never too early for the Holiday Season!
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!