Chicken and Grapes With Creamy Mustard Sauce and Couscous |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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From Rachael Ray; her mother-in-law's recipe Ingredients:
3 tablespoons all-purpose flour |
1 tablespoon extra virgin olive oil |
2 tablespoons butter, cut into pieces |
1 1/2 lbs chicken tenders |
salt |
fresh ground black pepper |
1/3 cup white wine |
1 cup half-and-half |
1/4 cup grainy stone ground mustard |
1 cup red seedless grapes, halved |
2 cups chicken broth |
2 cups couscous |
Directions:
1. Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
2. Dredge chicken in flour; season with salt and pepper.
3. Add chicken to skillet; cook 7-8 minutes or until browned.
4. Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
5. Combine the half-and-half and mustard; pour over the chicken.
6. Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
7. Lower heat to low and simmer 3-5 minutes.
8. Meanwhile, make the couscous—bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
9. Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
10. Serve mounds of couscous with chicken and grapes alongside or on top.
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