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Chicken Dijon & Couscous

 Chicken Dijon & Couscous
“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
4 ServingsPrep: 20 min. Bake: 20 min.

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

Directions

  • 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

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Chicken Dijon & Couscous (continued)

Directions (continued)

  • a meat thermometer reads 170°. Remove chicken and keep warm,
  • reserving the pan juices.
  • 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.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.