Description
A recipe for Mediterranean Chicken

Ingredients

• 1 3/4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
  
• 4 sun-dried tomatoes
  
• 4 skinless, boneless chicken breast halves
  
• Coarsely ground black pepper
  
• 1/3 cup all-purpose flour
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, minced
  
• 12 pitted Nicoise olives, cut in half
  
• 1 tablespoon capers
  
• 1 teaspoon grated lemon zest

Preparation
Prep: 10 minutes | Cook: 25 minutes

1. Place tomatoes in small bowl. Add 1/2 cup broth and let stand 10 minutes. Remove tomatoes and cut into thin strips. Reserve broth.

2. Sprinkle chicken with black pepper and coat with flour. Reserve any remaining flour. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Add chicken and cook 12 minutes or until well browned and cooked through. Remove chicken from skillet and keep warm.

3. Add remaining oil and garlic to skillet and cook over medium-high heat 1 minute. Stir reserved flour, reserved broth from tomatoes and remaining broth in skillet. Cook and stir until mixture boils and thickens. Stir in tomatoes, olives, capers and lemon zest. Heat through. Serve over chicken.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available