Pan-Seared Mediterranean Chicken

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Pan-Seared Mediterranean Chicken

Serves 4

 

1 lemon = 1 tablespoon of zest and 2 tablespoons of juice

1 1/2 cups chicken stock

7 sun-dried tomatoes, cut into thin strips

 

1 tablespoon olive oil

1 1/4 pounds skinless, boneless chicken breast halves

Paprika, salt and pepper to taste

 

1 tablespoon olive oil

1/3 cup minced shallots or sweet onions

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

 

2 cups hot cooked couscous or rice

 

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 paprika, salt and black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat

Add the chicken and cook for 6 minutes or until well browned

Remove the chicken from the skillet

 

Reduce the heat to medium

Heat the remaining oil in the skillet

Add the shallots or onions 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 or rice

 

*If you like your sauce thinker, add a mixture of 2 tablespoons cornstarch and 4 tablespoons cold water to the sauce.  Sauce will thicken in a few minutes as you stir.

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