Fresh vegetables and herbs impart incomparable flavor to this quickly prepared saute served on a bed of couscous.
INGREDIENTS (for 4 servings):
- 1 cup couscous
- 1 1/8 cups boiling chicken stock
- water to cover
- 2 tablespoons butter
- 4 skinless, boneless chicken breast halves
- 2/3 cup heavy whipping cream
- 1/2 cup sweet corn
- 2 tomatoes, chopped
- 1/4 cup fresh chopped tarragon
- salt and pepper to taste
- 1/2 lemon, juiced
Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.