Pan-Seared Mediterranean Chicken
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 37
- Cholesterol
- 115
- Sodium
- 692
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
Ingredients
1 lemon
1 1/2 cups Swanson® Chicken Stock
7 sun-dried tomatoes, cut into thin strips (about 1/3 cup)
1 1/4 pounds skinless, boneless chicken breast halves
Salt and coarsely ground black pepper
2 tablespoons olive oil
1/3 cup minced shallots
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
Hot cooked couscous or orzo
Directions
- 1. Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
- 2. Season the chicken with the salt and black pepper.
- 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.
- 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.
- 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.