Vicki's Favorite Chicken With Grapes, Couscous And Roasted Asparagus
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
680 g
Asparagus5 tbsps
Extra-Virgin Olive Oil (divided)2 tbsps
Butter (cut into pieces)910 g
Chicken Tenders1 cup
White Wine (eyeball it)1 cup
Heavy Cream2 cups
CouscousDirections:
1
Heat oven to 400 degrees F
2
Trim tough ends of asparagus and save for soup
3
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
4
Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips
5
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
6
Place flour in a shallow dish
7
Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan
8
Cook chicken 7 to 8 minutes until browned
9
Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds
10
Add 1/2 cup stock to skillet
11
Combine cream and mustard and add to stock
12
Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce
13
Simmer 5 minutes over low heat
14
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot
15
Add couscous
16
Put a tight fitting lid on pot and remove from heat
17
Let stand 5 minutes, then fluff with a fork
18
Serve tenders and grapes on couscous alongside asparagus