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Ingredients
- 2 boneless chicken breasts, thinly sliced
- 2 tbsp. flour
- 2 tbsp. olive oil
- 1 1/2 cups chicken stock
- 1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
- 1/2 cup finely chopped red onion
- 1 clove garlic, minced
- 1/2 lb. sliced mushroom
- 1/2 yellow pepper, diced
- 2 tbsp. lemon juice
- 1 cup couscous
- 1/4 cup finely chopped roasted red peppers
Preparation
Step 1
Lightly coat chicken pieces in flour. In skillet, over medium heat, saute chicken in 1 tbsp. oil, stirring frequently, until lightly browned. Add 1/4 cup chicken stock and the thyme, cooking until most of the liquid has evaporated. Transfer to bowl, cover. Heat remaining oil in skillet. Saute onions and garlic 2 mins. Add mushrooms, pepper and lemon juice. Cook 3-5 mins. until mushrooms are soft. Add remaining chicken stock and bring to a boil. Add couscous and roasted peppers. Cook and remove from heat 5 mins. Add chicken. Serve
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