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My review
Pan-Seared Mediterranean Chicken
220
Campbell's Kitchen
"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."
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Ingredients
55 m servings 672Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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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Reviews
Read all reviews 17Most helpful
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12/22/2014
I will cut back on the lemon juice but the flavors with a spinach side salad and a glass of red wine were delicious. I used rice instead of couscous and put that on the bottom of the dish with t...
3/14/2017
I rarely review recipes, but this is worth praise. The flavors are so bright and fresh that I could barely stop eating it. The only thing I did different was season the chicken with paprika as...
3/5/2016
Made this as written and it was delicious. Season with salt and pepper to your liking to offset lemon, if needed. The sauce was excellent. I served over farro rather than rice.
5/1/2018
Sautéed the garlic and shallots in the oil prior to adding the chicken. I thought it gave the chicken more flavor.
9/4/2017
I used the recipe as directed, it turned out great, will make it again.
5/23/2017
Wow love it! Hubby said it was almost as good as mushrooms and nothing is as good as mushrooms in his eyes. I added artichoke hearts and pappadam peppers as they were in the frig and I needed t...
2/1/2017
I omitted olives and capers because we don't care for them. I added Artichokes and 1/2 a can of seasoned tomatoes (basil, oregano). It was very, very good!
1/4/2017
This recipe is a KEEPER! I can only describe it as a party in your mouth when it comes to flavor! The shallots, lemon, and olives along with the chicken stock...ugh! Just FABULOUS! It's kind of ...
1/3/2017
The chicken was really tender and delicious! I made the mistake of getting fire-roasted red bell peppers instead of sun-dried tomatoes. It was good but I may try it again with the sun-dried to...