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Pan-Roasted Chicken w/ Dijon Mushroom Sauce and Israeli Couscous
Whole Wheat Israeli Couscous
Chicken Stock Concentrate
Preheat and prep: Preheat 350F. Bring medium pot of slated water to a boil. Thinly slice mushrooms and garlic. Halve lemon.
Cook chicken: Heat in large pan olive oil over medium heat. Season chicken on all sides with salt and pepper. Cook until browned, but not yet cooked through, 2-3min per side. Place on baking sheet 10-11 minute until juices run clear when pierced with a knife.
Cook the couscous: Add Israeli Couscous into boiling water and cook until al dente, 8-9min. Drain.
Cook the mushrooms: Heat olive oil in same pan chicken was in, over medium heat. Add garlic and cook until fragrant 30 seconds. Add mushrooms and toss until browned 3-4 min. Season salt and pepper.
Make the sauce: Add 1/2 cup water and stock concentrate. Scrape up any browned bits from pan. Simmer on low until reduced by half 2-3 min. Remove pan from heat stir in sour cream and 1 tsp Dijon mustard.
Toss the salad and serve: Toss arugula in medium bowl w/ a squeeze of lemon and a large drizzle of olive oil. Thinly slice chicken, serve on a bed of couscous, drizzle with sauce, and serve alongside salad.
We loved this one.
Want the recipe? Check out HelloFresh Pan-Roasted Chicken!
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