This is a really easy dish that will make your friends think that you were cooking all day. The apricot and mustard just really compliment each other. Try this the next time you want something a little different from just baked or fried chicken. I think you will really like it.
2 1/4 cup chicken broth
1 – 10 ounce package of couscous
1 – 8 ounce jar of apricot jam thinned with 6 ounces of water
3 tablespoons of Dijon mustard ( If I have it, I use country-style the with seeds)
6 boneless, skinless chicken breasts
basil that has been sliced thinly (for garnish)
Bring chicken broth to a boil, stir in couscous. Cover and remove from heat. Let stand 5 minutes or until the liquid is absorbed. Remove to serving platter and keep warm.
In 2 tablespoons butter and 1 tablespoon of olive oil, lightly brown chicken on both sides, move to a plate and keep warm. Bring the apricot jam and mustard to a boil in a large skillet. Add chicken and cover. Reduce heat and simmer 10 minutes. Turn chicken and cover and simmer an additional 5 – 8 minutes or until done. Remove chicken from skillet, reserving liquid in skillet. Place on top of couscous, set aside and keep warm. Bring liquid to a boil. Cook, uncovered for about 10 minutes or until the liquid is reduced to 1 cup. Spoon sauce over the chicken and then sprinkle with the basil. Serves 6.