Curry Creamed Chicken with Couscous Salad

1. 1

   Season the chicken breasts on both sides with salt and pepper.

2. 2

   Using a wide saucepan, heat the stock to a simmer over medium heat.

3. 3

   Place the chicken breasts in the pan.

4. 4

   Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more.

5. 5

   The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure.

6. 6

   Remove the chicken from the pan and set aside on a plate.

7. 7

   Cover with foil to keep warm.

8. 8

   Turn the heat to high and reduce the stock until 2 tablespoons remain.

9. 9

   Add the curry powder and stir; then add the heavy cream.

10. 10

    Cook the cream mixture for 2 minutes to thicken slightly.

11. 11

    When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce.

12. 12

    Garnish each plate with 2 sprigs of cilantro.

13. 13

    1 1/4 cups quick cooking couscous

14. 14

    1 1/2 cups chicken stock, boiling hot

15. 15

    1/2 cup raisins, chopped

16. 16

    1/2 cup pitted kalamata olives, chopped

17. 17

    1 medium shallot, minced

18. 18

    2 tablespoons fresh cilantro leaves, chopped

19. 19

    3 tablespoons fresh mint leaves, chopped

20. 20

    3 tablespoons extra-virgin olive oil

21. 21

    Salt and pepper

22. 22

    Put the couscous in a medium bowl and pour in the boiling stock.

23. 23

    Cover with aluminum foil and let sit for 10 minutes.

24. 24

    Uncover and fluff with a fork.

25. 25

    Add the remaining ingredients and stir to incorporate.

26. 26

    Season, to taste, with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.