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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
  • 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 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 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.
  • 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.
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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