Tampa Chicken With Couscous |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Here's another chicken recipe I clipped from a magazine in my to try file. It seems rich with an orange cream sauce, but virtuous because it is served with couscous..LOL...It sounds like it would be quick to throw together. Ingredients:
1 1/2 cups couscous |
1 1/2 cups chicken broth |
2 tablespoons butter |
1 tablespoon oil |
4 boneless skinless chicken breast halves, flattened slightly |
1 bunch green onion, trimmed (green & white parts sliced separately) |
3/4 cup orange juice |
1/2 cup heavy cream |
1/4 teaspoon salt |
1 orange, thinly sliced |
Directions:
1. Cook couscous using the chicken broth and 1 tablespoon of the butter, following directions on the package.
2. Melt remaining tablespoon of butter and oil in a large skillet over medium-high heat. Saute the chicken, turning once, until golden and firm to the touch. This should take 5-6 minutes. Remove chicken from pan and cover with foil to keep warm.
3. Add the white part of the green onions, orange juice, cream and salt to skillet. Boil over high heat, scraping up any brown bits from the bottom of the pan. Cook 2 minutes to reduce sauce, stirring constantly. Add the.
4. orange slices and remove from heat.
5. Stir the green part of the onions into the couscous and spoon on to a serving platter. Arrange the chicken with orange slices on top of the couscous. Spoon the orange sauce over the chicken and serve.
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