Chicken And Grapes With Creamy Mustard Sauce And Couscous Recipes

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CHICKEN AND GRAPES WITH CREAMY MUSTARD SAUCE AND COUSCOUS



Chicken and Grapes With Creamy Mustard Sauce and Couscous image

Make and share this Chicken and Grapes With Creamy Mustard Sauce and Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 1/2 lbs chicken tenders
salt
fresh ground black pepper
1/3 cup white wine
1 cup half-and-half
1/4 cup grainy stone ground mustard
1 cup red seedless grapes, halved
2 cups chicken broth
2 cups couscous

Steps:

  • Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
  • Dredge chicken in flour; season with salt and pepper.
  • Add chicken to skillet; cook 7-8 minutes or until browned.
  • Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
  • Combine the half-and-half and mustard; pour over the chicken.
  • Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
  • Lower heat to low and simmer 3-5 minutes.
  • Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
  • Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
  • Serve mounds of couscous with chicken and grapes alongside or on top.

Nutrition Facts : Calories 765.8, Fat 20.1, SaturatedFat 9.3, Cholesterol 136.4, Sodium 743.6, Carbohydrate 83.3, Fiber 5.3, Sugar 7.3, Protein 56.1

VICKI'S FAVORITE CHICKEN WITH GRAPES, COUSCOUS AND ROASTED ASPARAGUS



Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous

Steps:

  • Heat oven to 400 degrees F.
  • Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
  • Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
  • Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
  • Serve tenders and grapes on couscous alongside asparagus.

CHICKEN IN CREAMY MUSTARD SAUCE



Chicken in creamy mustard sauce image

This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot.

Provided by Shreya karmakar

Time 15m

Yield Serves 2

Number Of Ingredients 9

4-6 tbsp olive oil
8-10 garlic cloves, smashed
1 tbsp crushed pepper
200 gm cream cheese
150 ml milk
500 gm chicken (with or without bones), skinned
1 and 1/2 tbsp white mustard powder
1 tbsp dried italian seasoning
Salt to taste

Steps:

  • Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
  • Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
  • Can be served with bread and/or boiled veggies.

CREAMY MUSTARD CHICKEN WITH COUSCOUS



Creamy Mustard Chicken with Couscous image

Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and quick-cooking couscous that get a boost from a French-inspired pan sauce that includes buttery leeks, sharp mustard, and a touch of cream.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 55m

Number Of Ingredients 11

3 pounds bone-in, skin-on chicken thighs and drumsticks
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
2 leeks, white and light-green parts only, halved and thinly sliced
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium chicken broth
2 tablespoons whole-grain mustard
1 tablespoon fresh thyme leaves
2 tablespoons heavy cream
Steamed couscous and dressed salad greens, for serving

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
  • Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
  • Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.

DIJON CHICKEN WITH GRAPES



Dijon Chicken with Grapes image

This deliciously different entree features sweet grapes in a creamy Dijon sauce served atop golden chicken breast halves. The quick-to-fix main course comes from Margaret Wilson of Hemet, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup refrigerated nondairy creamer
2 tablespoons Dijon mustard
3/4 cup seedless red grapes, halved
3/4 cup seedless green grapes, halved

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

GARLIC CHICKEN AND GRAPES



Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

  • Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  • In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  • If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

CHICKEN WITH MUSTARD-SEED CRUST AND COUSCOUS



Chicken with Mustard-Seed Crust and Couscous image

Can be prepared in 45 minutes or less.

Categories     Chicken     Mustard     Low Fat     Quick & Easy     Low Cal     Spring     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 whole small skinless boneless chicken breast (1/2 pound total), halved
1 tablespoon mustard seeds
1 tablespoon chopped fresh parsley leaves
3/4 cup plus 1 tablespoon water
1/4 teaspoon salt
1/2 cup couscous
2 teaspoons unsalted butter
1 tablespoon fresh lemon juice
Accompaniment if desired: Carrot, Snow Pea, and Red Pepper Julienne in Honey Vinaigrette

Steps:

  • Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.
  • In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand, covered, off heat 5 minutes.
  • In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heat until just cooked through, about 5 minutes.
  • Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken. To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute. Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.

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