Creamy Mustard Chicken With Couscous Recipes

CREAMY MUSTARD CHICKEN

Steps:

• Heat your cast iron skillet over medium heat. Season the chicken with salt and pepper.
• Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
• In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.
• Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.
• Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

CHICKEN WITH MUSTARD CREAM ON WATERCRESS

Steps:

• Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.
• Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.

CHICKEN AND GRAPES WITH CREAMY MUSTARD SAUCE AND 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.

CREAMY MUSTARD CHICKEN WITH COUSCOUS

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.

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

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 WITH MUSTARD-SEED CRUST AND COUSCOUS

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.