Saturday, March 3, 2012

Chicken Topped Couscous with Mushroom Sauce




Serves 4
Recipe from Chicken and Quick Fixin’s
Adapted and Husband-Tested in Alice’s Kitchen

I adapted this recipe from an old cookbook I had which originally called for placing the chicken and mushroom sauce on top of fettuccini.  Since this dish called for cream, I decided to make it just a bit healthier by serving it over whole wheat couscous.  We thought it tasted better this way because the couscous nicely soaks up the mushroom cream sauce.  By using couscous, this dish is much easier to make too!  This got an enthusiastic thumbs-up from our guests.  And, yes, this dish, when served along with a crisp salad, makes a great meal for company!     (**Note:  I prepared 4 chicken breast halves as pictured above.  I used half of those for this recipe.  With the other half, I drizzled them with olive oil, placed them on a baking sheet and roasted them in the oven for about 40 minutes at 400°F for another meal to serve later.)

2 large chicken breast halves, bone-in, cut in half crossways  (See **note above.)
Kosher salt
Freshly ground pepper
2 Tablespoons unsalted butter
1 Tablespoon olive oil
2 cups sliced mushrooms
½ cup sliced scallions or diced red onion
½ cup white wine or dry sherry
1 Tablespoon Dijon mustard
½ cup whipping cream
2 Tablespoons all-purpose flour
1 ¼ cup whole wheat couscous
2 cups chicken broth
1 Tablespoon olive oil
1 cup shredded carrots
2 Tablespoons fresh flat leaf parsley

Season chicken with salt and pepper.  Heat butter and 1 Tablespoon olive oil in a large heavy pot.  (I used a Dutch oven.)  Cook chicken breasts 7 to 8 minutes on each side until browned.  Add the mushrooms, onions, wine and mustard; cover and simmer 30 to 35 minutes or until chicken is fork-tender and juices run clear.  Remove chicken; keep warm.
While the chicken is cooking, in a small saucepan, bring the chicken broth to a boil.  Pour in the couscous and 1 Tablespoon olive oil.  Stir until combined.  Place a tight lid on the saucepan and let set for 30 minutes.  Remove the lid; add the shredded carrots and parsley.  Fluff with a fork until combined.
In a small bowl, combine cream and flour until smooth; add to mushroom mixture in pot.  Cook until thickened and bubbly, stirring constantly. 
Place a portion of the couscous on each dinner plate.  Place a chicken breast piece on top of the couscous.  Pour the mushroom sauce over the chicken and couscous.  Serve.

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