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Pan-Roasted Chicken

Pan-Roasted Chicken

with Dijon Mushroom Sauce and Israeli Couscous

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Chicken gets a major flavour upgrade when Dijon mustard is involved. In fact, it’s one of our secret weapons in the kitchen. This condiment pairs impeccably with garlic and lemon to lend a distinct and rich flavor to the sauce.

Allergens:Wheat/BléMilk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

227 g

White Mushrooms

10 g

Garlic

10 g

Thyme

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Baby Arugula

1 unit

Chicken Broth Concentrate

1.5 tsp

Orange Marmalade

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2874 kJ
Calories687 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber6 g
Protein56 g
Cholesterol110 mg
Sodium558 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Cups
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Mince or grate the garlic. Strip 2 tbsp thyme leaves (double for 4 ppl) from the sprigs. Heat a medium pot over medium heat. Add a drizzle of oil, then half the garlic and half the thyme leaves. Cook until fragrant, 1-2 min. Add the couscous and stir together, until toasted, 2-3 min.

2

Add 11/3 cup water (double for 4 ppl) and 1 pkg broth concentrate (double for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium-high. Simmer until the couscous is tender and all the liquid has been absorbed, 10-12 min. Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper.

3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottoms of the chicken are golden-brown, 6-7 min. Flip over, then cover and cook until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)

4

Meanwhile, thinly slice the mushrooms. When the chicken is done, transfer to a plate and set aside. Add another drizzle of oil to the same pan, then the mushrooms. Cook, stirring often, until golden-brown, 6-7 min. Add the remaining garlic and remaining thyme leaves. Cook until fragrant, 1-2 min

5

Remove the pan from the heat. Stir in the sour cream, 11/4 tsp mustard (double for 4 ppl), remaining broth concentrate(s) and 1/4 cup water (double for 4 ppl). Set aside. In a large bowl, whisk together 1 tbsp vinegar (double for 4 ppl), 11/2 tsp marmalade (double for 4 ppl), remaining mustard and 2 tbsp oil. Toss in the arugula.

6

When the couscous is done, fluff with a fork. Thinly slice the chicken. Divide the couscous and chicken between plates. Drizzle the mushroom sauce over the chicken and serve with arugula salad.