4 6-oz. boneless, skinless chicken breast halves

2 1/4 C. chicken stock or broth

1 1/2 C. plain couscous

Zest of 1 navel orange

3 T. chopped parsley

1 medium yellow onion, finely chopped

2 T. prepared horseradish

1 T. fresh thyme leaves, chopped

1 T. Dijon mustard

 

Preheat a large skillet with 2 T. of extra virgin olive oil. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and 1 T. extra virgin olive oil. Cover the pot and raise the heat to bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest and parsley, then stir. Cover and let the couscous stand for 5 minutes. Remove the chicken from the skillet to a plate and keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook for about 3 minutes stirring frequently. Add the mustard and about 3/4 C. of the remaining chicken stock. Bring to a simmer, and simmer until the liquids have reduced by half. It should take about 3-4 minutes. Return the chicken to the skillet to heat for about 1-2 minutes. Fluff the couscous with a fork and put one serving on a plate. Then top it with a chicken breast and some of the horseradish pan sauce.

 

 

Yield:

Calories:

Fat:

Fiber: