Recipe

Chicken With Grapes Couscous And Roasted Asparagus Recipe

	Lilaviator / All my dishes 1 year, 6 months ago A 30 Minute Meal by Rachel Ray Prep:10m Cook:15m Servings:4	Lilaviator
	chicken grape couscous asparagus

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Ingredients

1 1/2 pounds asparagus

5 tablespoons extra-virgin olive oil, divided

3 tablespoons chopped fresh thyme leaves

Coarse salt and pepper

2 tablespoons butter, cut into pieces

1/4 cup all-purpose flour

2 pounds chicken tenders

1/2 cup white wine

2 1/2 cups chicken stock, divided

1 cup heavy cream

1/4 cup grainy, stone-ground mustard (I like Inglehoffer and Beaverton Stone Ground Mustard)

1 1/2 cups (about 1/2 pound) seedless red grapes, halved

2 cups couscous

Directions

Heat oven to 400°F.

Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10-12 minutes until the asparagus is tender and crispy at the tips.

Heat a large skillet over medium to medium high heat; add 2 tablespoons EVOO, 2 turns of the pan, and 2 tablespoons butter to the pan.

Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7-8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.

Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.

Serve tenders and grapes on couscous alongside asparagus.

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