Cooking Directions

• 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 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.

Ingredients

• 1 lemon
• 1.5 cups Swanson® Chicken Stock
• 0.333 cup sun-dried tomatoes (about 7 sun-dried tomatoes) cut into thin strips
• 1.25 pounds skinless, boneless chicken breast halves
• 0.25 teaspoon salt
• 0.125 teaspoon coarsely ground black pepper
• 2 tablespoons olive oil
• 0.333 cup minced shallot
• 2 cloves garlic, minced
• 12 pitted kalamata olives, cut in half
• 2 tablespoons capers, rinsed and drained
• 0.333 cup fresh basil leaves cut into very thin strips
• 0.25 cup crumbled feta cheese
• 2 cups hot cooked couscous or orzo