Ingredients
- 4 (8-ounce) skinless, boneless, chicken breasts
- Salt and pepper
- 1 1/2 cups chicken stock
- 1 tablespoon curry powder
- 1/2 cup heavy cream
- Couscous Salad, recipe follows
- 8 sprigs fresh cilantro, for garnish
Directions
Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro
Couscous Salad:
1 1/4 cups quick cooking couscous
1 1/2 cups chicken stock, boiling hot
1/2 cup raisins, chopped
1/2 cup pitted kalamata olives, chopped
1 medium shallot, minced
2 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons extra-virgin olive oil
Salt and pepper
Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.
Yield: 4 cups
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By smilin554
Montebello, 43
on June 21, 2010
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This is good if you are making it small scale. However, most of these ingredients (cilantro, couscous, mint ,and kalamata olives aren't standard in my kitchen, so making a large batch is the only way to go. I must be slow at most of the prep, as it takes me at least 2-3 hours to make it. But then again, I quadruple the recipe. I make it a lot for potlucks, and it is a crowd pleaser every time!
By briananddeb_5046295
Alexandria, VA
on January 08, 2009
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Poaching the chicken this way resulted in a very unappealing texture that can best be described as... spongy. Weird and not good at all. And I just didn't get the sauce - in theory it sounded like it might work, but this didn't do it for me. I'm a long-time cook and I can't remember the last time something turned out this bad.
By christigpa_10586097
Fogelsville, PA
on July 07, 2008
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I chopped the chicken and poached it in pieces. Eliminated the olives and fresh cilantro. Subbed oregano and basil for the cilantro. Combined chicken pieces, couscous and curry sauce all in one big bowl. DH and I loved it - next time I'll add scallions instead of shallots and double the raisins.
Read all 14 reviews