Lemon Poppy Seed Chicken with Sweet Pea and Mint Couscous

  • 2 ½ cups chicken stock
  • 10 oz frozen peas
  • 1 ½ cups couscous
  • 3-4 T extra-virgin olive oil
  • 1 cup flour
  • salt
  • pepper
  • 2 lemons, zested, 1 juiced
  • 1 ½-2 lbs boneless, skinless chicken breast cutlets, cut into bite-sized pieces
  • 2 garlic cloves
  • 2 T butter
  • 2 T poppy seeds
  • 10 leaves basil, chopped
  • 10 leaves mint, chopped

Place a medium-size saucepot over high head and add 1 1/2 cups chicken stock. Bring to boil. Add peas and couscous. Cover pot and turn off heat. Let sit 5 minutes. While stock is coming to boil for couscous, place a large skillet over high heat with 3 turns of the pan of olive oil, about 3-4 T tablespoons. While skillet is heating up, place flour on a plate. Toss chicken into flour to coat, shaking off any excess. Add chicken to hot skillet. Season chicken liberally with salt, pepper and lemon zest. Cook for 8-10 minutes, stirring every now and then to get them brown all over.

Once chicken has browned, add remaining cup chicken stock to skillet. Once stock is hot, add butter and poppy seeds. Stir until butter has melted and sauce has thickened up a bit, about a minute. Turn off heat and squeeze the juice of 1 lemon into the pan. Grate in the garlic the last 2 minutes of cooking.



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