Chicken and Grapes With Creamy Mustard Sauce and Couscous
- Ready In:
- 44mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 44.37 ml all-purpose flour
- 14.79 ml extra virgin olive oil
- 29.58 ml butter, cut into pieces
- 680.38 g chicken tenders
- salt
- fresh ground black pepper
- 78.78 ml white wine
- 236.59 ml half-and-half
- 59.14 ml grainy stone ground mustard
- 236.59 ml red seedless grapes, halved
- 473.18 ml chicken broth
- 473.18 ml couscous
directions
- Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
- Dredge chicken in flour; season with salt and pepper.
- Add chicken to skillet; cook 7-8 minutes or until browned.
- Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
- Combine the half-and-half and mustard; pour over the chicken.
- Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
- Lower heat to low and simmer 3-5 minutes.
- Meanwhile, make the couscous—bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
- Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
- Serve mounds of couscous with chicken and grapes alongside or on top.
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