Chicken and Grapes With Creamy Mustard Sauce and Couscous

From Rachael Ray; her mother-in-law's recipe

• Ready In: 44 mins
• Serves: 4

Ingredients

• 3  tablespoons all-purpose flour
• 1  tablespoon extra virgin olive oil
• 2  tablespoons butter, cut into pieces
• 1 1⁄2 lbs  chicken tenders
•  salt
•  fresh ground black pepper
• 1⁄3 cup white wine
• 1  cup half-and-half
• 1⁄4 cup  grainy stone ground mustard
• 1  cup red seedless grapes, halved
• 2  cups chicken broth
• 2  cups couscous

Directions

1. 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.
2. Dredge chicken in flour; season with salt and pepper.
3. Add chicken to skillet; cook 7-8 minutes or until browned.
4. Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
5. Combine the half-and-half and mustard; pour over the chicken.
6. Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
7. Lower heat to low and simmer 3-5 minutes.
8. Meanwhile, make the couscous—bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
9. Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
10. Serve mounds of couscous with chicken and grapes alongside or on top.