Ingredients

4 servings

　　3 tablespoons extra-virgin olive oil (EVOO)

　　4 6-ounce boneless, skinless chicken breast halves

　　Salt and freshly ground black pepper

　　2 1/4 cups chicken stock or broth

　　1 1/2 cups plain couscous

　　Zest of 1 navel orange

　　3 tablespoons chopped fresh flat-leaf parsley (a handful)

　　1 medium yellow onion, finely chopped

　　2 tablespoons prepared horseradish

　　1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

　　1 tablespoon Dijon mustard

　　1/2 cup half-and-half

　　

Step 1

Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.

　　

Step 2

While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock and the remaining EVOO, about 1 tablespoon. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let the couscous stand for 5 minutes.

　　

Step 3

Remove the chicken from the skillet to a plate and tent with foil to keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes. Return the chicken to the skillet to heat, about 1 minute.

　　

Step 4

Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.

　　Rachael Ray 365: No Repeats