CHICKEN CUTLETS TAMPA

CHICKEN CUTLETS TAMPA image

Yield 6 people

Number Of Ingredients 10

1 Â½ cups couscous
1 Â½ cup chicken broth
2 TBSP Butter
1 TBSP Oil
4 Boneless skinned chicken breast halfs. (about 1 ÃÂ¼ lbs.) Flatten slightly.
1 bunch of green onions, trimmed. Green and white parts sliced separately
Â¾ cup orange juice
Â½ cup heavy cream
Â¼ TSP salt
1 orange, thinly sliced

Steps:

1. Cook couscous using chicken broth and 1 TBS of butter following package directions 2. Melt remaining TBLSP butter and oil together in large skillet over medium high heat. SautÃÂ© chicken turning once, until golden and firm to the touch (5-6 minutes). Remove chicken to plate and cover to keep warm. 3. Add white part of green onions, orange juice, cream, salt to skillet. Boil over high heat, scraping up any brown bits from bottom of pan for 2 minutes to reduce sauce. Add orange slices (only to warm) and remove from heat. Remove oranges from sauce. 4. Stir in green part of onion into cooked couscous. Spoon onto serving plate. Arrange chicken with orange slices on couscous. Spoon orange sauce over chicken.