Ingredients
4 servings
Swap
3 tablespoons plain yogurt for the sour cream
Add
3 tablespoons fresh flat-leaf parsley (a small handful), chopped1 cup couscous, plain or flavored
Prep change
Zest the lemon before juicing itPrepare just as for the master recipe, #293. Once the chicken is cooked, add the chicken stock and mustard to the pan and cook for 5 minutes. Prepare the couscous according to the package instructions. Let stand for 10 minutes, then fluff with a fork. Finish the sauce by whisking in the yogurt, then the lemon zest and parsley. Serve the sauce over the sliced chicken and couscous.
Rachael Ray 365: No Repeats
zpostcode
Recruit
weather
mreligion
Yellowpages
sport
constellation
shopping
name
game
directory
literature
Word
tour
furnish
Lottery
tftnews
lyrics
News
digital
car
dir
Edu
Finance
