[DRAFT]
Save Recipe Print
Pan-Seared Mediterranean Chicken
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
4 Servings
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
4 Servings

Ingredients

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword