"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Blyth

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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