Sunday, November 13, 2011

Working Mom's Recipe of the Week

Buttermilk Chicken, Couscous and Green Beans
Time = 30 min
Servings = 4

4 boneless, skinless chicken breasts
1/2 c low-fat buttermilk
1/2 c low-fat mayo
1/4 t salt
1/4 t pepper
1 T olive oil
1 lb green beans, trimmed
2 c water
1 T lemon juice
1 1/2 c chicken broth
1 T butter
1/2 t salt
1/2 t dried thyme
1 c whole wheat couscous

Place chicken between to pieces of heavy plastic wrap. Pound with mallet to 1/2 inch thick. Mix buttermilk, mayo 1/4 t salt and 1/4 t pepper in a bowl. Heat olive oil in a skillet over medium heat. Coat the chicken in the buttermilk mixture and place chicken in skillet. Cook 6-8 minutes, flip and finish cooking until done through.

Meanwhile, bring water and lemon juice to boil. Steam green beans over lemon water until fork tender. In a second pot, bring chicken broth, butter, remaining salt and thyme to boil. When the broth is boiling, stir in couscous, then cover and remove from heat. Allow couscous to sit 5 minutes or until all liquid is absorbed, then fluff with fork.

Notes - You can add any dried herbs to the couscous - rosemary, oregano, parsley are all good. You can also dice a 1/4 c of onion, mince a garlic and add both to the broth.

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