• 1 tablespoon olive oil
  • 4 boneless, skinless chicken thighs (about 1 lb.)
  • 1 cup chicken broth
  • 1/4 cup dry white wine (or chicken broth)
  • 1/2 cup sliced Spanish olives
  • 2 teaspoons grated lemon peel
  • 10 ounces couscous (plain, cooked according to package directions)
  • 2 tablespoons lemon juice
  • 1/3 cup Hellmann's or Best Foods Mediterranean Roasted Garlic & Herb Flavored Mayonnaise
  • 1 onion (medium, chopped)
  • 2 stalks celery (chopped)


  1. Heat olive oil in large skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Stir in onions and celery, cook, stirring occasionally, until tender, about 2 minutes. Stir in broth, wine, olives, and lemon juice. Bring to a boil. Reduce heat to low and simmer covered until chicken is thoroughly cooked, about 10 minutes. Stir in lemon peel and Mayonnaise. Serve over couscous.
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