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Ingredients
| chicken breasts: 1 lb |
| salted butter: 1 Tbl |
| onions: 1 (chopped) |
| white mushrooms: 8 oz (sliced) |
| cornstarch: 2 tsp |
| chicken broth: 1/4 cup |
| sherry (wine): 3 Tbl |
| soy sauce: 2 Tbl |
| cayenne pepper: 1/8 tsp |
| 2% milk: 2 cups |
| chicken broth: 3/4 cup |
| couscous: 1 1/2 cups |
| fresh cilantro (coriander) (chopped) |
Mushroom Chicken With Couscous - OAMC
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cut chicken into 1/4-inch strips.
- In a small bowl, combine cornstarch, 1/4 cup broth, soy sauce, cayenne and sherry. Set aside.
- In a large skillet, melt butter. Add onion and mushrooms and sauté until onion is brown. Remove from skillet and set aside.
- Spray skillet with cooking spray. Add chicken and cook over medium hi heat until chicken is cooked through.
- Add onion and mushrooms back to pan.
- Pour in cornstarch mixture. Stir and cook until thickened and bubbly.
- To serve immediately:.
- Bring milk and 3/4 cup broth to a boil in a medium saucepan.
- Add couscous and stir well.
- Cover with a lid, remove from heat and let stand about 5 minutes.
- fluff couscous with a fork.
- Serve chicken/mushroom mixture over the couscous.
- To freeze:.
- Cool chicken mixture. Package in a large freezer bag or a freezer container.
- To serve from frozen:.
- Thaw overnight in fridge or thaw in the microwave.
- Prepare couscous as above.
- Heat chicken mixture on stove top until hot and bubbly.
- Serve over couscous and garnish with chopped cilantro.