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

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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