this is quick (under 30 minutes) and yummy!
2 boneless, skinless chicken breasts
coarse salt and freshly ground pepper
1/3 cup flour
4 T olive oil
4 cloves of garlic, minced
6 scallions, thinly sliced -- white and green parts separated
12-16 sun-dried tomatoes, slivered
1 can artichoke hearts in brine, drained and halved
1 cup water, reserved from cooking couscous
salt and pepper to taste
israeli couscous
1 cup chicken broth
pour 2 T olive oil over sun-dried tomatoes and marinate at least 30 minutes.
halve chicken breasts and seal in a ziploc bag. pound to 1/2" thickness. seasond with salt and pepper and coat in flour. fry in 2 T olive oil until cooked through and golden. (3-4 minutes per side) set aside.
meanwhile, cook couscous according to directions, replacing 1 cup of water with chicken broth. drain and reserve 1 cup liquid. toss couscous with green parts of scallions. arrange chicken on top.
add garlic and white part of scallions to pan chicken was cooked in. saute' 1-2 minutes, scraping up browned bits from bottom of pan. add: 1 cup liquid from couscous, artichoke hearts, and tomatoes in oil. saute' until artichokes are warmed through and the liquid has reduced slightly. salt and pepper to taste and serve over the chicken and couscous. (serves 4)
posted by spyderette
2 comments:
this looks so yummy - where did you get the isralie couscous? princeton shopping center?
you can get it at wegmans or shoprite in the ethnic foods aisle. i've also used ancini de pepe when i can't find the israeli couscous.
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