Maple-Dijon Chicken with Bacon Couscous
By America's Test KitchenPublished on October 25, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup Dijon mustard ¼ cup maple syrup Salt and pepper 4 slices bacon, chopped4 (6-ounce) boneless, skinless chicken breasts, trimmed1 shallot, minced1 ¼ cups low-sodium chicken broth 1 cup couscous 1 tablespoon chopped fresh parsley 2 teaspoons cider vinegar
Before You Begin
If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, supplement with vegetable oil.
Instructions
- Whisk mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
- Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil.
- Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley, and vinegar into couscous. Season with salt and pepper to taste. Serve couscous with chicken.
Time
30 minutesYield
Serves 4Ingredients
¼ cup Dijon mustard
¼ cup maple syrup
Salt and pepper
4 slices bacon, chopped
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, minced
1 ¼ cups low-sodium chicken broth
1 cup couscous
1 tablespoon chopped fresh parsley
2 teaspoons cider vinegar
Ingredients
¼ cup Dijon mustard
¼ cup maple syrup
Salt and pepper
4 slices bacon, chopped
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, minced
1 ¼ cups low-sodium chicken broth
1 cup couscous
1 tablespoon chopped fresh parsley
2 teaspoons cider vinegar
Ingredients
¼ cup Dijon mustard
¼ cup maple syrup
Salt and pepper
4 slices bacon, chopped
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, minced
1 ¼ cups low-sodium chicken broth
1 cup couscous
1 tablespoon chopped fresh parsley
2 teaspoons cider vinegar
Why This Recipe Works
Bacon, parsley, and vinegar add depth and brightness to quick-cooking couscous.
Before You Begin
If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, supplement with vegetable oil.
Instructions
- Whisk mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
- Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil.
- Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley, and vinegar into couscous. Season with salt and pepper to taste. Serve couscous with chicken.
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