Southwest Chicken Piccata with Peppered Couscous
- 4 chicken breast halves, skinless and boneless
- 3 Tbs flour
- 1 tsp garlic salt
- 1/2 tsp cumin
- 1/8 tsp pepper
- 4 tsp vegetable oil, divided
- 3/4 cup chicken broth
- 2 tsp jalapeño pepper, seeded and minced
- 1 Tbs cilantro, thinly sliced
- 1 1/2 tsp fresh lime juice
- Peppered Couscous1 cup uncooked couscous
- 1 cup chicken broth
- 1 cup sweet red pepper, julienned
- 1 cup frozen corn kernels
- 1 tsp jalapeño pepper, minced
- 1 tsp salt
- 1 tsp seasoned pepper blend
- 2 Tbs cilantro sprigs
- Lime slices
- In large sealable plastic bag, place chicken and pound to 1/4-inch thickness.
- On plate, mix together flour, garlic salt, cumin, and pepper. Dip chicken in flour mixture, turning to coat.
- In large non-stick frying pan over medium-high heat, heat 2 teaspoons of the oil.
- Add two breast halves and cook about 5 minutes or until lightly browned and fork can be inserted into chicken with ease.
- Remove chicken from pan and keep warm.
- Wipe pan clean and repeat with remaining oil and chicken. To frying pan, add chicken broth and jalapeño pepper; bring to a boil, stirring to loosen brown bits.
- Cook about 3 minutes to reduce by half, remove from heat and stir in cilantro and lime juice.
- Peppered Couscous:In small saucepan, mix together chicken broth, frozen corn kernels, sweet red pepper, jalapeño pepper, pepper blend, and salt.
- Bring to a boil over high heat. Stir in uncooked couscous.
- Remove from heat, cover and let stand 5 minutes.
- Stir in thinly sliced cilantro.
- Place couscous on serving dish and arrange chicken on top. Spoon sauce over chicken and garnish with cilantro sprigs and lime slices.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.