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 lemon
- 1 1/2 cups Swanson® Chicken Stock
- 1/3 cup sun-dried tomatoes (about 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 shallot
- 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
Instructions
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Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Step 1
Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
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Step 2
Season the chicken with salt and black pepper.
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Step 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.
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Step 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.
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Step 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.
