Mushroom Chicken With Couscous - OAMC
This is a great freezer meal. I think it came from one of the Frozen Assets books.
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INGREDIENTS
Nutrition- 1tablespoon butter
- 1
- 8
- 2teaspoons cornstarch
- 1⁄4cup chicken broth
- 3tablespoons dry sherry
- 2tablespoons soy sauce
- 1⁄8teaspoon cayenne pepper
- 2cups low-fat milk
- 3⁄4cup chicken broth
- 1 1⁄2cups couscous
For garnish
- chopped cilantro
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DIRECTIONS
- Cut chicken into 1/4-inch strips.
- In a small bowl, combine cornstarch, 1/4 cup broth, soy sauce, cayenne and sherry. Set aside.
- In a large skillet, melt butter. Add onion and mushrooms and sauté until onion is brown. Remove from skillet and set aside.
- Spray skillet with cooking spray. Add chicken and cook over medium hi heat until chicken is cooked through.
- Add onion and mushrooms back to pan.
- Pour in cornstarch mixture. Stir and cook until thickened and bubbly.
- To serve immediately:
- Bring milk and 3/4 cup broth to a boil in a medium saucepan.
- Add couscous and stir well.
- Cover with a lid, remove from heat and let stand about 5 minutes.
- fluff couscous with a fork.
- Serve chicken/mushroom mixture over the couscous.
- To freeze:
- Cool chicken mixture. Package in a large freezer bag or a freezer container.
- To serve from frozen:
- Thaw overnight in fridge or thaw in the microwave.
- Prepare couscous as above.
- Heat chicken mixture on stove top until hot and bubbly.
- Serve over couscous and garnish with chopped cilantro.
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