Adventures Recipes

Thursday, January 26, 2006

Chicken in Horseradish Pan Sauce over Orange and Herb Couscous

Chicken in Horseradish Pan Sauce over Orange and Herb Couscous
adapted from 365: No Repeats by Rachael Ray

2 tablespoons extra-virgin olive oil (EVOO)
4 6-ounce boneless skinless chicken breast halves
Coarse salt
freshly ground black pepper
3 cups chicken stock
1 1/2 cups couscous
Zest of 1 navel orange
3 tablespoons fresh Italian parsley, chopped
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish
1 tablespoon fresh thyme leaves, chopped
1 tablespoon Dijon mustard
1/2 cup half and half

1. Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.
2. While the chicken is cooking, place 2 1/4 cups of the chicken stock in a sauce pan. Cover the pot and bring to a boil. Remove from the heat and add the couscous, orange zest, and parsley, then stir. Cover and let stand for 5 minutes.
3. Remove the chicken from the skillet to a platter and tent with foil to keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes. Return the chicken to the skillet to heat through, about 1 minute.
4. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the pan sauce.


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