Chicken Scaloppine (healthy) w/ Couscous

By Nitaj3

Ingredients

• Coucous:
• 1 Cup whole wheat couscous
• 1 1/2 C water
• Sauce:
• 2 tsp flour
• 1/8 tsp dried thyme
• 1 C skim milk
• 1 tsp butter-flavored granules (Molly McButter)
• 1/4 tsp fresh grated lemon peel
• Chicken
• 6 boneless chicken breasts (about 1 lb.)
• 1/4 tsp no-salt seasoning
• 1/8 tsp pepper
• 1 TBLS butter
• 2 TBLS chopped fresh parsley
• Salad
• Romaine lettuce
• Edamame (shelled soybeans, frozen)
• Fresh sugar snap peas
• grape tomatoes
• sliced cucumbers

Preparation

Step 1

Cook couscous in water as directed on pkg, omitting oil. Cover to keep warm.

In 1 quart sauce pan, mix flour, thyme and milk until smooth. Cook over med-hi heat, stirring constantly until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended. Cover to keep warm.

Sprinkle both sides of chicken breast w/ no-salt seasoning and pepper. In 10-inch skillet, melt butter over med-hi heat. Add checken and cook 2-3 minutes, turning once until properly done. Serve chicken over couscous, topped with sauce. Sprinkle chopped parsley over the top.

For the salad, in med. bowl, toss ingredients with your choice of low-fat dressing.

1 chcken breast, 1/2 C couscous and 2 1/2 TBLS Sauce: 230 calories, 3 G fat, 27G carbs
1 C salad without dressing: under 50 calories