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 flavour to the sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
454 g
White Mushrooms
20 g
Garlic
10 g
Thyme
1.5 cup
Pearl Couscous
(Contains Wheat)
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Arugula
4 unit
Chicken Broth Concentrate
1 tbsp
Orange Marmalade
Not included in your delivery
5 tbsp
Oil*
4 tsp
Salt*
Nutrition Values
Utensils
Instructions
Using the same pan to cook the chicken and sauce, makes for an easy clean up!
Wash and dry all produce.* Mince or grate the garlic. Strip 3 tbsp thyme leaves from the sprigs. Heat a medium pot over medium heat. When the pan is hot, add 1 tbsp 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 2 2/3 cups water and 2 pkgs broth concentrates to the medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-high. Simmer, still covered, 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-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Cook until the bottoms of the chicken are golden-brown, 6-7 min. Flip chicken over, then cover and cook until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, thinly slice mushrooms. When chicken is done, transfer to a plate and cover to keep warm. Set aside. Increase heat to medium-high. When same pan is hot, add another 1 tbsp oil, then mushrooms. Cook, stirring often, until golden-brown, 6-7 min. Add the remaining garlic and remaining thyme leaves. Cook, stirring often, until fragrant, 1-2 min
Remove the pan from the heat. Stir in the sour cream, 2 1/2 tsp mustard, remaining broth concentrates and 1/2 cup water. Season with salt and pepper. Set aside. In a small bowl, whisk together the vinegar, marmalade, remaining mustard and 2 tbsp oil. Season with salt and pepper.
When the couscous is done, fluff with a fork and season with salt and pepper. Thinly slice chicken. Divide couscous, chicken and arugula between plates. Drizzle as much dressing from the small bowl as you like over arugula. Spoon mushroom sauce over chicken.
