|
|
Instructions |
|
|
|
Preheat oven to 350 degrees. Bring a medium pot of
salted water to a boil. Thinly slice mushrooms and
garlic.
|
|
|
|
Heat a drizzle of olive oil in a large pan over
medium heat. Season chicken on all sides with
salt and pepper. Cook until browned but not yet
cooked through, 2-3 minutes per side. Place on
a baking sheet and bake until juice run clear
when pierced with a knife, 10-11 minutes. Let
rest 5 minutes.
|
|
|
|
Add israeli couscous to boiling water and cook
until al dente, 8-9 minutes. Drain just like
regular pasta. Meanwhile, heat a drizzle of
olive oil in same pan over medium heat. Add
garlic and cook until fragrant, about 30
seconds. Add mushrooms and cook until browned,
3-4 minutes. Season with salt and pepper.
|
|
|
|
Add 3/4 cup water and stock concentrate
packets. Scrape up any browned bits from pan.
Simmer on low until reduced by half, 2-3
minutes. Remove pan from heat, stir in sour
cream and dijon mustard. Season to taste with
salt and pepper. Thinly slice chicken, serve on
a bed of couscous, and drizzle with sauce.
|
|
|
|
Originally Submitted
2/11/2021
|
