2 tablespoons extra-virgin olive oil, plus more to cook
1½ cups instant whole wheat couscous
2¼ cups water, boiling
¼ cup chopped black olives
Kosher salt and freshly ground black pepper to taste
Instructions
Pre-heat the oven to 375 °F.
In a large zip-top bag, combine chicken, lemongrass, shallots,
white wine and extra virgin olive oil and marinate for 30 minutes.
Remove chicken to a plate and season with kosher salt and
freshly ground black pepper. Reserve the marinade to make a
pan sauce with later.
In an oven-proof sauté pan over medium heat coated lightly with
extra-virgin olive oil, sear the chicken, skin-side down, until
browned. Flip chicken and finish in the oven.
Meanwhile, make the couscous- Place couscous in large, heat-
proof bowl. Pour boiling water over couscous, add 1 tablespoon
extra-virgin olive oil and season with salt and pepper. Stir
quickly to blend and immediately cover bowl with plastic wrap,
sealing tightly, and allow to steam until couscous is tender,
about 5 minutes. Fluff couscous with the back of a fork.
Remove chicken breasts from pan and let rest 5 minutes. Place
pan back on stove and transfer remaining marinade to the pan
and bring to a boil. Add olives and about 1 tablespoon olive oil,
stir to combine and heat through.
Serve family-style by placing chicken breasts over couscous.
Garnish by spooning pan sauce over chicken.
Originally Submitted
1/3/2012
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