Chicken and Grapes With Creamy Mustard Sauce and Couscous

Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 3 tablespoons all-purpose flour
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter, cut into pieces
• 1 1/2 lbs chicken tenders
• salt
• fresh ground black pepper
• 1/3 cup white wine
• 1 cup half-and-half
• 1/4 cup grainy stone ground mustard
• 1 cup red seedless grapes, halved
• 2 cups chicken broth
• 2 cups couscous

Directions

1. Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.

2. Dredge chicken in flour; season with salt and pepper.

3. Add chicken to skillet; cook 7-8 minutes or until browned.

4. Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.

5. Combine the half-and-half and mustard; pour over the chicken.

6. Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.

7. Lower heat to low and simmer 3-5 minutes. Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.

8. Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.

9. Serve mounds of couscous with chicken and grapes alongside or on top.

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