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Pan-Roasted Chicken
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Pan-Roasted Chicken

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.

Allergènes:
Blé
Lait
Moutarde
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
DifficultéFacile

Ingrédients

quantité par portion

340 g

Poitrines de poulet

227 g

Champignons blancs

10 g

Ail

10 g

Thym

¾ tasse(s)

Couscous isréalien

(Contient Blé)

3 cs

Crème sure

(Contient Lait)

2.5 cc

Moutarde de Dijon

(Contient Moutarde, Sulfites)

1 cs

Vinaigre de vin blanc

(Contient Sulfites)

56 g

Bébé roquette

1 pièce(s)

Concentré de bouillon de poulet

1.5 cc

Marmelade d'orange

Pas inclus dans votre livraison

Huile*

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Informations nutritionnelles

Énergie (kJ)2874 kJ
Énergie (kcal)687 kcal
Graisses13 g
dont saturés4 g
Glucides84 g
dont sucres11 g
Fibres6 g
Protéines56 g
Cholestérol110 mg
Sel558 mg

Ustensiles

Presse-ail
Casserole moyenne
Verre doseur
Grande poêle antiadhésive
Grand bol
Fouet

Instructions

1 START COUSCOUS
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 MAKE COUSCOUS
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 COOK CHICKEN
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 START SAUCE
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 FINISH SAUCE
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 FINISH AND SERVE
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.