Best Chicken And Grapes With Creamy Mustard Sauce And Couscous Recipes

Chicken and Grapes With Creamy Mustard Sauce and Couscous image

Provided by ratherbeswimmin

Categories Chicken

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 1/2 lbs chicken tenders
salt
fresh ground black pepper
1/3 cup white wine
1 cup half-and-half
1/4 cup grainy stone ground mustard
1 cup red seedless grapes, halved
2 cups chicken broth
2 cups couscous

Steps:

Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
Dredge chicken in flour; season with salt and pepper.
Add chicken to skillet; cook 7-8 minutes or until browned.
Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
Combine the half-and-half and mustard; pour over the chicken.
Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
Lower heat to low and simmer 3-5 minutes.
Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
Serve mounds of couscous with chicken and grapes alongside or on top.

Nutrition Facts : Calories 765.8, Fat 20.1, SaturatedFat 9.3, Cholesterol 136.4, Sodium 743.6, Carbohydrate 83.3, Fiber 5.3, Sugar 7.3, Protein 56.1

Herbed Chicken with Grapes image

Provided by Millereg

Categories Stew

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can fat free chicken broth, divided
1 teaspoon lemon pepper seasoning
1 cup couscous
4 boneless skinless chicken breast halves (about 1 pound total weight)
1 tablespoon vegetable oil
2 tablespoons dry white wine
2 teaspoons cornstarch
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1 cup red grapes, seedless
toasted slivered almonds

Steps:

Reserve ½ cup of the broth.
Bring the remainder of the broth and the lemon pepper to a boil.
Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
Meanwhile, gently flatten chicken to uniform thickness.
In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken.
Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
Pour the mixture into skillet and cook, stirring constantly, until thickened.
Return the chicken to the skillet and add the grapes.
Heat.
Fluff couscous with a fork.
Serve chicken over couscous, and garnish with almonds.

Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous

Steps:

Heat oven to 400 degrees F.
Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
Serve tenders and grapes on couscous alongside asparagus.