Pan-Seared Mediterranean Chicken

Pan-Seared Mediterranean Chicken 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.

Ingredients

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

Ingredient Checklist

Time Details

    PREP : 35 mins

    COOK : 20 mins

    TOTAL : 55 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 672 calories; protein 48.2g; carbohydrates 77.5g; fat 18.4g; cholesterol 100.5mg; sodium 983.2mg. 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.