Chicken with Mustard-Seed Crust and Couscous

1. 1

   Season chicken with salt and pepper to taste.

2. 2

   On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.

3. 3

   In a small saucepan bring 3/4 cup water and salt to a boil.

4. 4

   Stir in couscous and let stand, covered, off heat 5 minutes.

5. 5

   In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes.

6. 6

   Turn chicken and cook, covered, over moderately low heat until just cooked through, about 5 minutes.

7. 7

   Fluff couscous with a fork and divide between 2 plates.

8. 8

   Top couscous with chicken.

9. 9

   To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute.

10. 10

    Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.

* Per serving · 4 servings · Values may vary.

No additional tips available.