Taste of Home
Chicken Dijon & Couscous
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 4 servings.
“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
Ingredients
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4 boneless skinless chicken breast halves (6 ounces each)
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1/2 cup white wine or chicken broth
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2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
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1/8 teaspoon pepper
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COUSCOUS:
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1-1/2 cups water
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1 cup uncooked couscous
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1 tablespoon butter
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1 teaspoon chicken bouillon granules
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1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
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SAUCE:
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1 tablespoon butter
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3 tablespoons all-purpose flour
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1/2 teaspoon salt
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3/4 cup 2% milk
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1/3 cup reduced-fat sour cream
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2 tablespoons Dijon mustard
Directions
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1.
Place chicken in an ungreased 11x7-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 thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices.
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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.
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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.
Nutrition Facts
1 each: 486 calories, 13g fat (6g saturated fat), 119mg cholesterol, 849mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 44g protein.
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