Meal: Chicken in Mustard Lemon Sauce over Couscous
Servings: 4
Prep Time: 30 minutes
Ingredients
4 chicken breasts
1 tbsp fresh thyme, chopped
zest and juice of 1 lemon
salt and black pepper
2 tbsp olive oil
3/4 cup chicken stock
3 heaping tbsp dijon mustard
3 tbsp plain yogurt
3 tbsp parsley, chopped
1 cup couscous, plain or flavored
Directions
1. Season chicken with thyme, lemon juice, salt, and pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Add seasoned chicken breasts; cook 5-6 minutes per side or until cooked through.
4. Remove chicken from pan; cover with foil to keep warm.
5. Increase heat to high; add chicken stock and mustard to pan, whisking to combine.
6. Bring to boil; reduce heat and simmer for 5 minutes.
7. Prepare couscous according to package directions.
8. Whisk yogurt into sauce.
9. Whisk lemon zest and parsley into sauce.
10. Heat through; do not allow to boil.
11. Serve sauce over chicken and couscous.
Notes
Next attempt:
2 cup chicken stock instead of 3/4 cup
3 tbsp mustard
Brown chicken for 4 minutes each side; then add chicken stock and an additional tbsp lemon juice and simmer 15-20 minutes or until chicken is done. Remove chicken to plate; reserve 3/4 liquid and discard remainder. Add mustard, whisk to combine, and continue with step 6.