One of my favorite week night fast but elegant recipe choices is Chicken with Grapes and Cous Cous. This dish is so elegant you could certainly serve it to company, but the ease of preparation makes it perfect for those days when you are in a rush to get dinner on the table. In honor of our grape theme this month, I’d love to share this recipe with you. This recipe originated with Rachael Ray as one of her 30 Minute Meals.
Chicken & Grapes with Creamy Mustard Sauce & Couscous
3 T. Flour, seasoned
1 T. Marisolio varietal Olive Oil, such as Arbequina or Hojiblanca
2 T. butter
1 1/2 lbs chicken tenders
1/3 C. white wine
1 C half and half
1/4 C stone ground mustard
1 C. seedless red grapes, halved
2 C. chicken broth
2 C. couscous
Place flour in shallow dish. Place large skillet over med hi heat; add olive oil and butter. Dredge chicken in flour; season with salt and pepper. Add chicken to skillet and cook until browned (7 to 8 minutes). Add white wine and scrape up any browned bits from bottom of pan. Cook liquid down, about 1 minute. Combine half and half and mustard and pour mixture over chicken in skillet. Add grapes to pan and shake to coat with sauce. Reduce heat to low and simmer 5 minutes.
Meanwhile, make couscous. Bring chicken broth to a boil, add a drizzle of olive oil. Add couscous, remove from heat and cover. Let couscous sit for 5 minutes; fluff with a fork and serve topped with chicken in creamy mustard sauce and grapes.