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Chicken No. 14,756—Chicken in “Lighter” Mustard and Lemon Sauce

Recipe information

  • Yield

    4 servings

Ingredients

Swap

3 tablespoons plain yogurt for the sour cream

Add

3 tablespoons fresh flat-leaf parsley (a small handful), chopped
1 cup couscous, plain or flavored

Prep change

Zest the lemon before juicing it

Preparation

  1. Prepare 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
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