Recipe 59
Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous
Matt rating ***1/2
Ingredients used:
EVOO
Boneless, skinless chicken breast halves
S&P
Chicken stock
Plan couscous
Navel orange
Flat-leaf parsley
Yellow onion
Prepared horseradish
Thyme leaves
Dijon Mustard
Half-and-half
Yet another take on a chicken dish...this one actually took me 30 minutes. Maybe I'm getting better in the kitchen, or this was just a pretty easy recipe to make...most likely the latter of the two! The pan sauce tasted more like dijon than the horseradish, but that was fine by me. It was very creamy and tasty, and I've become a big fan of couscous. I would recommend pouring extra sauce on the couscous to make it a little more flavorful though. This was one of the easier dishes I've made and definitely worthy of a Sunday dinner!
I have been absent from this project for a few weeks due to family being in town and then us going out of town, but I'm picking right back off where I left off. I haven't decided on a dish tomorrow yet. I'm going to see if we actually get a rainy cold day and if so I'll make a comfort food meal. I just LOVE this time of year when the weather changes and you can feel that crisp air and watch the leaves falling from the trees! We might have to make a drive through the mountains to get a preview of the colors. This is the time of year that I really love living in this beautiful state.
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