Pan-Seared Mediterranean Chicken

 

Your family will love the Mediterranean taste of this chicken. They will think you slaved all day in the kitchen. It's a nice easy recipe!

 

You will need the following

1 lemon

1.5 cups Swanson® Chicken Stock

1/4 cup sun-dried tomatoes about 7 sun-dried tomatoes cut into thin strips

1.25 pounds skinless, boneless chicken breast halves

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 tablespoons olive oil

1/4 cup minced shallot

2 cloves garlic, minced

12 pitted kalamata olives, cut in half

2 tablespoons capers, rinsed and drained

1/4 cup fresh basil leaves cut into very thin strips

1/2 cup crumbled feta cheese

2 cups hot cooked couscous or orzo

 

Lets cook

Grate the zest and strain the juice out of the lemon. In a small bowl, stir in the stock, tomatoes, lemon juice and lemon zest.

Dress with salt and black pepper.

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat. Include the chicken and cook for 6 minutes or until both sides are well browned. Remove the chicken from the pot. Decrease to medium heat. In the pan, heat the remaining oil. Include the shallots and garlic and simmer for 1 minute. Transfer the stock mixture to the pan and bring to a boil. Reduce the heat to a low temperature. Cook 4 minutes, stirring regularly. Place the chicken back in the skillet. Cover and simmer for five minutes or until chicken is cooked through. Sprinkle the olives, the capers, the basil and the cheese. Serve for your couscous.