4boneless skinless chicken breast halves( about 1 pound total weight)
2tablespoonsdry white wine
1/4 teaspoondried thyme leaves
1/4 teaspoondried basil leaves
1cupred grapes, seedless
toasted slivered almonds
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.
Fluff couscous with a fork.
Serve chicken over couscous, and garnish with almonds.
“This was very good!I can’t believe this recipe has been undiscovered on here for so long!We even forgot the almonds at the end but didn’t really miss them.I was a bit unsure of the grapes as I am sure many of you are probably now thinking, but really they were delicious in this.Each one was a little gem of sweetness and juice.The lemon pepper flavored couscous was super yummy, and the herbed chicken and sauce really went well with it.I made as directed and then after trying it as is, I also added some chopped fresh parsley to my own plate and thought that took it to the next level as well as added some beautiful color contrast.It was super simple to prepare, and I am glad I took the chance on this one.Can’t complain about how healthy it is either!!!”