Chicken Paillards with Tomato Sauce and Couscous

Ingredients

Sauce:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 tablespoons finely chopped garlic
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 1/2 cups chopped, peeled tomatoes with juice
• 1/4 cup chopped fresh basil leaves
• 1/2 cup chicken stock
• Black pepper
• Pinch sugar

Chicken:

• 2 tablespoons olive oil
• 4 chicken paillards
• Salt and freshly ground black pepper
• Couscous, for serving

Directions

Heat 1 tablespoon oil in a large skillet over medium heat and saute onions, garlic, salt, and white pepper for 3 minutes. Add tomatoes and basil to onion mixture and cook, stirring, for 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic, and cook 1 minute. Keep warm until ready to serve.

Meanwhile, heat 2 tablespoons oil in a very large skillet. Season chicken with salt and pepper and add to skillet, in batches if necessary. Cook for a couple minutes on each side, or until cooked through. Remove chicken from skillet when done; transfer to a plate and cover to keep warm if not serving immediately.

Serve chicken with couscous on the side and with the tomato sauce spooned over the chicken.