1. Heat the EVOO in large shallow skillet over medium-high heat

2. Dredge the chicken in flour and season with salt.

3. Add chicken to the skillet

4. Brown for a couple minutes on one side

5. Turn the chicken over and add the lemon zest to the skillet

6. Sprinkle in the poppy seeds

7. Continue to cook until the chicken is evenly golden brown in color 6-7 minutes

8. In the last minute or 2 of cooking, stir in 1 cup of chicken stock and grated garlic

9. Once the stock is hot add 1 TBSP of the butter and stir until it melts and sauce has thickened a bit, 1-2 minutes

10. Turn off the heat and add the juice of 1 lemon

11. While the chicken cooks, bring 2 cups of chicken stock and 1 TBSP of butter to a boil in a saucepot

12. Add the couscous and peas, stir, cover the pot, and turn off the heat

13. Let stand for 5 minutes, then fluff with a fork and mix in the basil and mit.

14. Serve the chicken on the couscous.