Pan-Roasted Chicken
with Dijon Mushroom Sauce and Israeli Couscous
Chicken gets a major flavour upgrade when Dijon mustard is involved. In fact, it’s one of our secret weapons in the kitchen. This condiment pairs impeccably with garlic and lemon to lend a distinct and rich flavor to the sauce.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
227 g
Champignons blancs
10 g
Ail
10 g
Thym
¾ tasse(s)
Couscous perlé
(Contient Blé)
3 cs
Crème sure
(Contient Lait)
2.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
56 g
Bébé roquette
1 pièce(s)
Concentré de bouillon de poulet
1.5 cc
Marmelade d'orange
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Mince or grate the garlic. Strip 2 tbsp thyme leaves (double for 4 ppl) from the sprigs. Heat a medium pot over medium heat. Add a drizzle of oil, then half the garlic and half the thyme leaves. Cook until fragrant, 1-2 min. Add the couscous and stir together, until toasted, 2-3 min.
Add 11/3 cup water (double for 4 ppl) and 1 pkg broth concentrate (double for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium-high. Simmer until the couscous is tender and all the liquid has been absorbed, 10-12 min. Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottoms of the chicken are golden-brown, 6-7 min. Flip over, then cover and cook until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)
Meanwhile, thinly slice the mushrooms. When the chicken is done, transfer to a plate and set aside. Add another drizzle of oil to the same pan, then the mushrooms. Cook, stirring often, until golden-brown, 6-7 min. Add the remaining garlic and remaining thyme leaves. Cook until fragrant, 1-2 min
Remove the pan from the heat. Stir in the sour cream, 11/4 tsp mustard (double for 4 ppl), remaining broth concentrate(s) and 1/4 cup water (double for 4 ppl). Set aside. In a large bowl, whisk together 1 tbsp vinegar (double for 4 ppl), 11/2 tsp marmalade (double for 4 ppl), remaining mustard and 2 tbsp oil. Toss in the arugula.
When the couscous is done, fluff with a fork. Thinly slice the chicken. Divide the couscous and chicken between plates. Drizzle the mushroom sauce over the chicken and serve with arugula salad.