CHICKEN DIJON & COUSCOUS

Chicken Dijon & Couscous image

"After I created this savory entree, it quickly became a family favorite. It can be served with rice or other pasta, but try couscous for something different." -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

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Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine or chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/8 teaspoon pepper
COUSCOUS:
1-1/2 cups water
1 cup uncooked couscous
1 tablespoon butter
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
SAUCE:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup 2% milk
1/3 cup reduced-fat sour cream
2 tablespoons Dijon mustard

Steps:

Place chicken in an ungreased 11x7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices., For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork. , For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

Nutrition Facts : Calories 486 calories, Fat 13g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.