- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 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
- 2
- oranges
- 1/2 cup
- Compliments Dried Cranberries
- 1 tbsp
- Compliments Granulated Sugar
- 1/2 tsp
- Ground Cinnamon
- 31/4 cups
- Compliments Chicken Broth
Method
- Step 1
- In a 3- to 4-quart pan, combine couscous and 1 tablespoon butter over medium high heat.
- Step 2
- Stir often until couscous is lightly browned, about 3 minutes.
- Step 3
- Add 2 1/4 cups broth and bring to a boil over high heat.
- Step 4
- Reduce heat, cover, and simmer until liquid is mostly absorbed and couscous is tender to bite, about 15 minutes.
- Step 5
- Meanwhile, pound chicken between plastic wrap with a heavy mallet until 1/2-inch thick.
- Step 6
- Season to taste with salt and pepper.
- Step 7
- Heat olive oil in a 12-inch nonstick frying pan over medium-high heat.
- Step 8
- Add half the chicken and cook, turning occasionally, until chicken is browned and no longer pink in center (cut to test), 6-7 minutes.
- Step 9
- Transfer to a platter and keep warm.
- Step 10
- Repeat to cook remaining chicken.
- Step 11
- Transfer all chicken to platter and keep warm.
- Step 12
- Finely grate enough orange peel to make 1 teaspoon of peel.
- Step 13
- Then, squeeze oranges to get 1/2 cup juice.
- Step 14
- To frying pan, add peel, orange juice, remaining broth, the cranberries, sugar, and cinnamon.
- Step 15
- Bring to a boil over high heat.
- Step 16
- Boil, whisking often, until sauce is thickened and reduced, about 5 minutes.
- Step 17
- Whisk in remaining butter until smooth.
- Step 18
- Pour sauce over chicken and serve immediately with couscous.
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