CHICKEN IN A HORSERADISH PAN SAUCE OVER ORANGE AND HERB COUSCOUS
Steps:
- Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.
- While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock and the remaining EVOO, about 1 tablespoon. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let the couscous stand for 5 minutes.
- Remove the chicken from the skillet to a plate and tent with foil to keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes. Return the chicken to the skillet to heat, about 1 minute.
- Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.
HORSERADISH BAKED CHICKEN
Make and share this Horseradish Baked Chicken recipe from Food.com.
Provided by PollyB
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using a pastry brush, baste each piece of chicken with the oil.
- Place the chicken in a greased 9X13 baking dish.
- Spread 1/2 tablespoon horseradish on the top of each breast.
- Bake, covered for about 30 minutes.
- While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
- Mix well.
- After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
- Baste the chicken with the sauce every 10 minutes.
- To serve, place the chicken on a platter and pour the sauce over the top.
COUSCOUS CHICKEN WITH ORANGE SAUCE
Make and share this Couscous Chicken With Orange Sauce recipe from Food.com.
Provided by Tams Kitchen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half of each the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.
- Meanwhile, in bowl, pour 1/3 cup boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley.
- Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400F oven for 20 minutes or until chicken is no longer pink inside. remove from pan.
- Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tablespoon cold water; stir into pan juices and boil for 1 minute. Serve with chicken.
Nutrition Facts : Calories 372.7, Fat 22, SaturatedFat 4.9, Cholesterol 92.8, Sodium 387.1, Carbohydrate 11.5, Fiber 1.6, Sugar 7, Protein 31.9
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