Pan-Seared Mediterranean Chicken

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.

Step 1

Grate the zest and squeeze the juice from the lemon.  Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.

Step 2

Season the chicken with salt and black pepper.

Step 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.

Step 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.

Step 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.