Creamy Mediterranean Chicken Over Couscous

Best Foods
Creamy Mediterranean Chicken Over Couscous


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 onions (medium, chopped)
2 stalks celery (chopped)


1Heat 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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