Maple-Dijon Chicken with Bacon Couscous

By lorik

If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, supplement with vegetable oil.

Ingredients

• 1/4 cup Dijon mustard
• 1/4 cup maple syrup
• Salt and pepper
• 4 slices bacon, chopped
• 4 (6-ounce) boneless, skinless chicken breasts, trimmed
• 1 shallot, minced
• 1 1/4 cups low-sodium chicken broth
• 1 cup couscous
• 1 tablespoon chopped fresh parsley
• 2 teaspoons cider vinegar

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Whisk mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

2. Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil.

3. Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley, and vinegar into couscous. Season with salt and pepper to taste. Serve couscous with chicken.