It’s been a while, but I finally ventured back into my Rachel Ray 30 Minute Meals cookbooks. Her recipes usually take me two or three tries before I get them just right. It took me like 6 attempts of a mac and cheese recipe before I got the roux to where it really tasted good and not grainy or floury. Quite a celebration followed that accomplishment.
While this recipe did not turn out perfectly, it did have good flavor and it’s fast. The cookbook claimed it was a 15 minute meal (for real). I have to admit that it was completely done and on the table in 20 minutes and I’m not kidding. While I was standing at the stove waiting through the final simmer I seriously thought to myself, “Wow, I feel like I just started and I’m already done”. It really is fast. And it seems kinda fancy, at least compared to our typical meals of pasta and… pasta.
I think part of my problem this time was using a smooth mustard instead of a grainy, stone-ground mustard. This is also my first time cooking with wine (gasp! I know, I’m such a newbie), so I might not have allowed that to reduce as much as I should have. Regardless, WF enjoyed it and I was pleased with myself.
Another first: making couscous. WF really likes it and when he saw this on the recipe list, he got excited. I’ve eaten couscous twice. Once a coworker made it. The second time was with WF: we ate couscous on a camping trip. That’s about it. I don’t dislike couscous, I think the texture is just different than what I am used to. Making boxed couscous is super easy though. I was surprised. It sounds like it would be more difficult – ha.
So here’s a tasty, easy, and fast (for real) meal.
Chicken and Grapes with Creamy Mustard Sauce and Couscous
Stuff you need:
- 1 1/2 Tbsp. all-purpose flour
- 1 Tbsp. olive oil
- 2 Tbsp. butter, cut into pieces
- 3 to 4 boneless, skinless chicken tenders
- salt and pepper
- 1/3 c. white wine
- 1 cup half-and-half
- 1/4 c. grainy stone-ground mustard (I used what we had on hand: hot and sweet deli mustard… we’re so gourmet around here)
- 1 cup seedless red grapes, halved
- 1 1/4 c. chicken broth
- 1 box (5.7 oz.) couscous
What to do with that stuff:
- Place flour in a shallow bowl.
- Place a large skillet over medium to medium-high heat.
- Add 1 Tbsp. of olive oil and the butter to the skillet.
- Dredge chicken in the flour and season with salt and pepper.
- Add chicken to skillet and cook until browned, about 7 to 8 minutes.
- Add wine and scrape up browned bits as wine comes to a bubble.
- Cook the liquid down, 30 seconds to a minute.
- Combine half-and-half and mustard and pour the mixture over the chicken.
- Add grapes to the pan and shake to coat chicken and grapes in sauce.
- Reduce heat to low and simmer 3 to 5 minutes more.
- Meanwhile, bring chicken broth and a drizzle of olive oil to a boil.
- Add couscous.
- Remove pan from heat and cover.
- Let couscous sit 5 minutes, then fluff with a fork.
- Serve mounds of couscous with chicken and grapes alongside or over the top.