This is a great standby for an impromptu dinner party. You can easily switch up the herbs, nuts and dried fruit for a different flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Prune Couscous:
Method
Sprinkle chicken all over with garlic, salt and pepper. Place 2 sage leaves on each breast; wrap with slice of prosciutto to secure.In large skillet, heat oil over medium heat; starting seam side down to adhere, brown chicken all over, 6 to 8 minutes. Add wine; simmer until chicken is no longer pink inside, 5 to 6 minutes. Transfer to plate and keep warm.
Whisk 1/4 cup of the broth with cornstarch; stir into pan along with remaining broth, butter and lemon juice. Bring to boil; reduce heat and simmer, scraping up browned bits, until thickened, 2 to 3 minutes. Spoon over chicken.
Prune Couscous: Meanwhile, in bowl, stir together couscous, prunes, thyme and 1-1/2 cups boiling water; cover and let stand for 5 minutes. Fluff with fork; stir in almonds. Serve with chicken.
Nutritional facts Per serving: about
- Sodium 689 mg
- Protein 43 g
- Calories 521.0
- Total fat 17 g
- Potassium 629 mg
- Cholesterol 108 mg
- Saturated fat 6 g
- Total carbohydrate 47 g
%RDI
- Iron 20.0
- Folate 3.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 3.0
