Pan-Roasted Chicken
with Dijon Mushroom Sauce and Israeli Couscous
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
227 g
White Mushrooms
10 g
Garlic
10 g
Thyme
¾ cup
Pearl Couscous
(Contains Wheat)
3 tbsp
Sour Cream
(Contains Milk)
2.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Baby Arugula
1 unit
Chicken Broth Concentrate
1.5 tsp
Orange Marmalade
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**)
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
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.
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.
