Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous Recipe

Name: Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 4 6-ounce boneless, skinless chicken breast halves; Salt and freshly ground black pepper; 2 1/4 cups chicken stock or broth; 1 1/2 cups plain couscous; Zest of 1 navel orange; 3 tablespoons chopped fresh flat-leaf parsley (a handful); 1 medium yellow onion, finely chopped; 2 tablespoons prepared horseradish; 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped; 1 tablespoon Dijon mustard; 1/2 cup half-and-half

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
Salt and freshly ground black pepper
2 1/4 cups chicken stock or broth
1 1/2 cups plain couscous
Zest of 1 navel orange
3 tablespoons chopped fresh flat-leaf parsley (a handful)
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish
1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
1 tablespoon Dijon mustard
1/2 cup half-and-half

1
Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat.
2
Season the chicken breasts with salt and pepper.
3
Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.
4
While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock and the remaining EVOO, about 1 tablespoon.
5
Cover the pot and raise the heat; bring the stock to a boil.
6
Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir.
7
Cover and let the couscous stand for 5 minutes.
8
Remove the chicken from the skillet to a plate and tent with foil to keep warm.
9
Return the skillet to the heat and add the onions, horseradish, and thyme.
10
Cook, stirring frequently, for about 3 minutes.
11
Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half.
12
Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes.
13
Return the chicken to the skillet to heat, about 1 minute.
14
Fluff the cooked couscous with a fork.
15
Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO), 4 6-ounce boneless, skinless chicken breast halves, Salt and freshly ground black pepper, 2 1/4 cups chicken stock or broth, and more.

Yes, Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous

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