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Categories:
couscous chicken broth butter oil chicken breast halfs green onions orange juice heavy cream salt orange
Viewed: 38 - Published at: 3 years agoIngredients
- 1 A1/2 cups couscous
- 1 A1/2 cup chicken broth
- 2 TBSP Butter
- 1 TBSP Oil
- 4 Boneless skinned chicken breast halfs. (about 1 AA1/4 lbs.) Flatten slightly.
- 1 bunch of green onions, trimmed. Green and white parts sliced separately
- A3/4 cup orange juice
- A1/2 cup heavy cream
- A1/4 TSP salt
- 1 orange, thinly sliced
Method
- 1. Cook couscous using chicken broth and 1 TBS of butter following package directions
- 2. Melt remaining TBLSP butter and oil together in large skillet over medium high heat. SautAA chicken turning once, until golden and firm to the touch (5-6 minutes). Remove chicken to plate and cover to keep warm.
- 3. Add white part of green onions, orange juice, cream, salt to skillet. Boil over high heat, scraping up any brown bits from bottom of pan for 2 minutes to reduce sauce. Add orange slices (only to warm) and remove from heat. Remove oranges from sauce.
- 4. Stir in green part of onion into cooked couscous. Spoon onto serving plate. Arrange chicken with orange slices on couscous. Spoon orange sauce over chicken.
