Ingredients

How to make it

  • 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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    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. Great post.
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