- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- 1 box
- pearled couscous
- 6 ounces
- 2 tbsp
- Compliments Butter
- 2 pounds
- boneless skinless chicken breasts
- Salt and freshly ground pepper
- 1 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1/2 cup
- Compliments Dried Cranberries
- 1 tbsp
- Compliments Granulated Sugar
- 1/2 tsp
- Ground Cinnamon
- 31/4 cups
- Compliments Chicken Broth
In a 3- to 4-quart pan, combine couscous and 1 tablespoon butter over medium high heat.
Stir often until couscous is lightly browned, about 3 minutes.
Add 2 1/4 cups broth and bring to a boil over high heat.
Reduce heat, cover, and simmer until liquid is mostly absorbed and couscous is tender to bite, about 15 minutes.
Meanwhile, pound chicken between plastic wrap with a heavy mallet until 1/2-inch thick.
Season to taste with salt and pepper.
Heat olive oil in a 12-inch nonstick frying pan over medium-high heat.
Add half the chicken and cook, turning occasionally, until chicken is browned and no longer pink in center (cut to test), 6-7 minutes.
Transfer to a platter and keep warm.
Repeat to cook remaining chicken.
Transfer all chicken to platter and keep warm.
Finely grate enough orange peel to make 1 teaspoon of peel.
Then, squeeze oranges to get 1/2 cup juice.
To frying pan, add peel, orange juice, remaining broth, the cranberries, sugar, and cinnamon.
Bring to a boil over high heat.
Boil, whisking often, until sauce is thickened and reduced, about 5 minutes.
Whisk in remaining butter until smooth.
Pour sauce over chicken and serve immediately with couscous.
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