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4
Chicken American
Main Dish, Bake, Fall, Spring, Summer, Winter, Spicy, American, Chicken, Dinner, Spicy (Hot)
4 boneless, skinless
chicken breast halves
3 tablespoons
flour 1 teaspoon
garlic salt
1/2 teaspoon
cumin 3/23 teaspoon
pepper 4 teaspoons
vegetable oil divided
3/4 cup
chicken broth 2 teaspoons minced seeded
jalapeno pepper
1 tablespoon thinly sliced
cilantro 1 1/2 teaspoons fresh
lime juice 1 package
Couscous In large sealable plastic bag, place chicken and pound to 1/4 inch
thickness. On plate, mix together flour, garlic salt, cumin and
pepper. Dip chicken in flour mixture, turning to coat. In large
nonstick frypan over medium high heat, heat 2 teaspoons of the
oil. Add 2 breast halves and cook about 5 minutes or until light-ly
browned and fork can be inserted in chicken with ease. Remove
chicken from pan and keep warm. Wipe pan clean and repeat with
remaining oil and chicken. To frypan, add chicken broth and
jalapeno pepper; bring to a boil, stirring to loosen brown bits.
Cook about 3 minutes to reduce by half, remove from heat and stir
in cilantro and lime juice. Place couscous on serving dish and
arrange chicken on top. Spoon sauce over chicken and garnish with
cilantro sprigs, lime slices and chile peppers. Makes 4 servings.
Peppered Couscous:
In small saucepan, mix together
1cups chicken broth,
1 cup frozen corn kernels
1 cup julienne sweet red pepper
1 teaspoon minced jalapeno pepper
1 teaspoon seasoned pepper blend
1 teaspoon salt.
Bring to a boil over high heat. Stir in 1 cup uncooked couscous. Remove from heat, cover and let stand 5 minutes.
Stir in 2 tablespoons thinly sliced cilantro.
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