Rating: 5 stars
30 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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.

Nutrition Facts

672 calories; protein 48.2g; carbohydrates 77.5g; fat 18.4g; cholesterol 100.5mg; sodium 983.2mg. Full Nutrition
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