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.
Preparation Time
35 mins
Cooking Time
20 mins
Total Time
55 mins
Calories
672 Calories
Recipe Instructions
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.
Step 2
Season the chicken with salt and black pepper.
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.
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.
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.
Ingredients
¼ teaspoon salt
1 lemon
2 tablespoons olive oil
2 cloves garlic, minced
1 ¼ pounds skinless, boneless chicken breast halves
¼ cup crumbled feta cheese
⅓ cup minced shallots
⅛ teaspoon coarsely ground black pepper
1 ½ cups Swanson® Chicken Stock
7 sun-dried tomatoes, cut into thin strips
12 pitted kalamata olives, cut in half
2 tablespoons capers, rinsed and drained
⅓ cup fresh basil leaves, cut into very thin strips
