Light and filling this makes the perfect weeknight meal. The recipe also doubles well for when you are entertaining and is always a huge hit. The last time I made this for my girlfriend she said that I put way to much on her plate and she would never finish it. She licked her plate clean!
Broccoli Crowns washed and cut off the bunch
Your favorite couscous (I prefer Near East brand, Toasted Pine Nut flavor)
4 boneless skinless Chicken breasts (thick breasts should be butterflied in half or pounded thinner)
1/2 cup Flour
1/2 tsp Black Pepper
1 TBL butter
1 cup Chicken Broth
1/4 cup Lemon Juice
1 TBL Cornstarch
4 Green Onions thinly sliced
Preheat oven to 450F. Toss broccoli with olive oil, just enough to lightly coat. Cook in oven until darkened and ends are slightly chared, about 25 minutes.
Cook couscous to manufacturer directions.
Meanwhile mix flour and black pepper in a gallon Ziploc bag. Add chicken and toss to coat.
In a large skillet melt butter over med-high heat. Remove chicken from flour discarding remaining flour. Add chicken to pan and cover, cook 6 to 10 minuets or until chicken is done, turning half way. Once done remove from pan and place in an Off Your Rocker Pottery flat bowl, cover with foil to keep warm.
For sauce in a small OYRP bowl stir together broth, lemon juice, and cornstarch. Add to pan and cook until thickened, add green onions and cook for 1 more minute.
Pour sauce over chicken and serve with couscous and broccoli.
Off Your Rocker Pottery
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