Chicken and Leeks

1. 1

   Heat 1 1/2 cups broth and butter to boiling in a sauce pan.

2. 2

   Add couscous and remove from heat.

3. 3

   Stir well then cover and allow to set for 15-20 minutes.

4. 4

   Heat extra virgin olive oil in skillet.

5. 5

   Salt and pepper the chicken tenders then brown in skillet for 5 minutes on each side.

6. 6

   In the meantime, cut the tender parts (white and light green) of the leeks lengthwise, then into slices.

7. 7

   Rinse well.

8. 8

   Add to the chicken and allow to wilt for 5 minutes.

9. 9

   Add last 1 cup of chicken broth and let the liquid cook down at least 5 minutes.

10. 10

    Fluff couscous with a fork and serve topped with the chicken and leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.