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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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âAfter I created this savory entree, it quickly became a family favorite. It can be served with rice or other pasta, but try couscous for something different.â âSusan Marshall, Colorado Springs, Colorado Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/2 cup white wine or chicken broth |
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
1/8 teaspoon pepper |
couscous: |
1-1/2 cups water |
1 cup uncooked couscous |
1 tablespoon butter |
1 teaspoon chicken bouillon granules |
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon |
sauce: |
1 tablespoon butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3/4 cup 2% milk |
1/3 cup reduced-fat sour cream |
2 tablespoons dijon mustard |
Directions:
1. Place chicken in an ungreased 11-in. x 7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices.
2. For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
3. For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous. Yield: 4 servings.
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