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“After I created this savory entree, it quickly became a family favorite. It can be served with rice or other pasta, but try couscous for something different.” —Susan Marshall, Colorado Springs, Colorado
This recipe is:
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Nutritional Facts 1 chicken breast half with 1/3 cup sauce and 3/4 cup couscous equals 486 calories, 13 g fat (6 g saturated fat), 119 mg cholesterol, 849 mg sodium, 45 g carbohydrate, 2 g fiber, 44 g protein.
Originally published as Chicken Dijon & Couscous in Taste of Home June/July 2010, p55
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 12, 2012 by lmcmaster
Very good recipe. Pretty easy to make.
Reviewed on Jun. 08, 2011 by pmerle
I gave this recipe 3/5, but I will make it again using broth instead of wine - I think that will fix it 100%. The chicken came out moist and delicious, the couscous is fluffy and tasty, but the sauce is what killed me. I love using pan drippings for sauces, but I think the wine gave it an odd taste as a gravy - broth would be much better. The tarragon was a great touch! My 4 yr old daughter ate everything on her plate.
Reviewed on Jun. 07, 2011 by jenniferheine
Terrible
Reviewed on Mar. 14, 2011 by jamcat_jou
I am in love with this sauce.
Reviewed on Sep. 16, 2010 by jenniferdancer
It was pretty easy to make on a weeknight though the sauce was a little too thick for my taste. great flavoring
Reviewed on Aug. 04, 2010 by keverwann
This was the most moist chicken I have EVER had! I tweaked it by: using 2 huge chicken breasts that were 1 inch thick (at the thickest part). I put the broth and seasonings on the chicken while still partially frozen and let them thaw in that. The chicken cooked in 15 minutes covered and 12 minutes uncovered at 400 degrees. All the other ingredients were the original amounts. I also chopped up fresh fennel stalks and fronds instead of the tarragon. Yummy dinner all around, served with steamed broccoli and carrots.
Reviewed on Jul. 20, 2010 by bethannapamer
Even my picky kids ate it (except for the couscous)! It was fabulous!
Reviewed on Jul. 02, 2010 by kphalen
It took almost 40 minutes to get the chicken up to temperature (I used the print version of the recipe that didn't have the oven temp listed, so we went from 350 to 450). I don't think it would be possible to get the chicken cooked in 20 minutes even at 400. Finally gave up and finished on the stovetop. The sauce would taste better on veggies (potatoes or asparagus). Also would be nice to have an amount of pan juices to put in the sauce. Editors need to do a better job testing these recipes and checking what goes into the magazine!!!!
Reviewed on May. 30, 2010 by KimSwartz
The answer is: the oven temperature should be 400 degrees. I asked the same question. They should be updating the recipe online soon.
Reviewed on May. 27, 2010 by cubbieleader
What temperature is it supposed to bake at? I couldn't find it in the recipe!
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