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Creamy Mustard Chicken with Toasted Couscous Recipe

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This recipe for Creamy Mustard Chicken with Toasted Couscous, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Blyth
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. couscous
1 tsp. chicken bouillon, instant
1 3/4 c. boiling water
1/4 tsp. salt
2 large chicken breasts
5 tbsp. butter
1 small onion, chopped
1/2 c. half-and-half
2 tbsp chopped parsley
1 tbsp. Dijon mustard with seeds

Directions:
Directions:
In large bowl, combine couscous, bouillon, water, and salt; cover and let stand 5 minutes. Spread couscous on large plate; let stand at room temperature to cool slightly, about 15 minutes. Meanwhile, cut skinned, de-boned chicken into 1" cubes. In 12" skillet over high heat, in 2 tbsp. hot butter, cook couscous about 10 minutes or until lightly browned and toasted, stirring often. Remove couscous to platter; cover and keep warm. Wipe skillet clean.

In same skillet over high heat, in 2 tbsp. hot butter, cook chicken cubes about 5 minutes or until lightly browned, and fork-tender, stirring constantly. With slotted spoon, remove chicken to small bowl. In drippings in skillet over medium-high heat, cook onion until golden brown and tender. Stir in half-and-half, chopped parsley, and mustard; cook, stirring constantly, until mixture boils and thickens slightly. Return chicken to skillet; heat. Arrange mixture on platter with couscous. Serves 4

 

 

 

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