4 6oz boneless, skinless chicken breast halves

Salt and freshly ground black pepper

2 1/4 C. chicken stock or broth

1 1/2 C. plain couscous

Zest of 1 navel orange

3 T. chopped fresh flat-leaf parsley

1 medium yellow onion, finely chopped

2 T. prepared horseradish

1 T. fresh thyme leaves, chopped

1 T. Dijon mustard

1/2 C. half-and-half

 

Preheat a large nonstick skillet with 2 T. of EVOO over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook 5-6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and remaining EVOO. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let stand 5 minutes. Remove the chicken from the skillet to a plate and tent with foil to keep arm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 C.  of the remaining stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3-4 minutes. Return the chicken to the skillet to heat, about 1 minute. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.

 

Yield:

Calories:

Fat:

Fiber: