Source:
Campbell's Recipes
Tagged With:
4 servings
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Mediterranean Chicken
Golden chicken breasts simmer with sunny flavors of the Mediterranean in this savory skillet dish featuring sun-dried tomatoes, garlic, olives, capers and lemon zest. |
Rating:
Rate This Recipe |
Serves:
4 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
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Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
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4 sun-dried tomatoes
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1 lemon
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1 1/4 pounds skinless, boneless chicken breast half
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1/3 cup all-purpose flour
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2 tablespoons olive oil
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2 cloves garlic, minced
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12 pitted Niçoise olive, cut in half
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1 tablespoon drained jarred capers
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Stir 1/2 cup broth and tomatoes in a small bowl and let stand for 10 minutes. Remove the tomatoes and cut into thin strips. Reserve the broth. Grate 1 teaspoon zest from the lemon.
Season the chicken with coarsely ground black pepper and coat with the flour. Reserve any remaining flour.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Reduce the heat to medium. Add the remaining oil and the garlic and cook for 1 minute. Stir the reserved flour, reserved broth and remaining broth in a small bowl until the mixture is smooth. Add the flour mixture to the skillet. Cook and stir until the mixture boils and thickens. Add the tomatoes, olives, capers and lemon zest and cook until the mixture is hot and bubbling. Serve the sauce with the chicken.
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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