PAN-SEARED MEDITERRANEAN CHICKEN

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Pan-Seared Mediterranean Chicken image

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. Topped with olives.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 4

Number Of Ingredients 14

1 lemon
1 ½ cups Swanson® Chicken Stock
7 sun-dried tomatoes, cut into thin strips
1 ¼ pounds skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon coarsely ground black pepper
2 tablespoons olive oil
⅓ cup minced shallots
2 cloves garlic, minced
12 pitted kalamata olives, cut in half
2 tablespoons capers, rinsed and drained
⅓ cup fresh basil leaves, cut into very thin strips
¼ cup crumbled feta cheese
2 cups hot cooked couscous or orzo

Steps:

  • 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.

Nutrition Facts : Calories 671.6 calories, Carbohydrate 77.5 g, Cholesterol 100.5 mg, Fat 18.4 g, Fiber 6.5 g, Protein 48.2 g, SaturatedFat 5 g, Sodium 983.2 mg, Sugar 2.8 g

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