Chicken with Mustard-Seed Crust and Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 whole small skinless boneless chicken breast (1/2 pound total), halved |
1 tablespoon mustard seeds |
1 tablespoon chopped fresh parsley leaves |
3/4 cup plus 1 tablespoon water |
1/4 teaspoon salt |
1/2 cup couscous |
2 teaspoons unsalted butter |
1 tablespoon fresh lemon juice |
accompaniment if desired: carrot, snow pea, and red pepper julienne in honey vinaigrette |
Directions:
1. Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.
2. In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand, covered, off heat 5 minutes.
3. In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heat until just cooked through, about 5 minutes.
4. Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken. To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute. Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.
5. Each serving of chicken and couscous about 365 calories and 8 grams fat (20% of calories from fat) Nutritional analysis provided by Gourmet
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