Ingredients
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1 (14 1/2 ounce) can fat free chicken broth, divided
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1 teaspoon lemon pepper seasoning
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1 cup couscous
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1 tablespoon vegetable oil
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2 tablespoons dry white wine
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2 teaspoons cornstarch
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1/4 teaspoon dried thyme leaves
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1/4 teaspoon dried basil leaves
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1 cup red grapes, seedless
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toasted slivered almonds
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4 boneless skinless chicken breast halves (about 1 pound total weight)
Instructions
- Reserve ½ cup of the broth.
- Bring the remainder of the broth and the lemon pepper to a boil.
- Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
- Meanwhile, gently flatten chicken to uniform thickness.
- In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken.
- Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
- Pour the mixture into skillet and cook, stirring constantly, until thickened.
- Return the chicken to the skillet and add the grapes.
- Heat.
- Fluff couscous with a fork.
- Serve chicken over couscous, and garnish with almonds.