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Chicken Dijon & Couscous Recipe
Chicken Dijon & Couscous Recipe photo by Taste of Home

Chicken Dijon & Couscous Recipe

Read Reviews (10)
3.86 10
Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup white wine or chicken broth
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • COUSCOUS:
  • 1-1/2 cups water
  • 1 cup uncooked couscous
  • 1 tablespoon butter
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • SAUCE:
  • 1 tablespoon butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons Dijon mustard

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.

Directions

  1. Place chicken in an ungreased 11-in. x 7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices.
  2. For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
  3. For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous. Yield: 4 servings.
Originally published as Chicken Dijon & Couscous in Taste of Home June/July 2010, p55

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Dijon & Couscous(10)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 12, 2012

Very good recipe. Pretty easy to make.

MY REVIEW
Reviewed Jun. 8, 2011

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.

MY REVIEW
Reviewed Jun. 7, 2011

Terrible

MY REVIEW
Reviewed Mar. 14, 2011

I am in love with this sauce.

MY REVIEW
Reviewed Sep. 16, 2010

It was pretty easy to make on a weeknight though the sauce was a little too thick for my taste. great flavoring

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