GB
Chief Eating Officer
For dinner tonight I am making Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous. The recipe instructions say to cook the chicken in a non stick pan which is the same pan the sauce will be made in. Now wouldn't it make more sense to use a stainless steel pan? That is what I am going to do, but I wanted to see if anyone sees any reason that non stick would specifically be called for with this recipe.
Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous
2 tbsp evoo
4 chicken breasts
salt
pepper
2 1/4 cup chicken stock
1 1/2 cups couscous
Zest of one navel orange
3 tbsp chopped flat leaf parsley
1 med yellow onion, finely chopped
2 tbsp horseradish
1 tbsp fresh thyme
1 tbsp dijon mustard
1/2 cup half and half
Preheat large non stick skillet with 2 tbsp evoo over med-high heat. Season chicken with salt and pepper. Cook chicken until done.
While chicken is cooking, add 1 1/2 cups of stock and the rest of the evoo to a sauce pan. Cover and bring to a boil. Remove pot from heat and add couscous, zest, and parsley. Stir, cover and let stand for 5 minutes.
Once chicken is done, remove to a plate and cover with foil. Put skillet back on the heat and add onion, horseradish, and thyme. Cook, stirring often, about 3 minutes. Add mustard and 3/4 cup of stock plus half and half. Bring to a simmer and then reduce by half. Return chicken to skillet and heat through.
Fluff couscous with a fork. serve the chicken over the couscous topped with the pan sauce.
Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous
2 tbsp evoo
4 chicken breasts
salt
pepper
2 1/4 cup chicken stock
1 1/2 cups couscous
Zest of one navel orange
3 tbsp chopped flat leaf parsley
1 med yellow onion, finely chopped
2 tbsp horseradish
1 tbsp fresh thyme
1 tbsp dijon mustard
1/2 cup half and half
Preheat large non stick skillet with 2 tbsp evoo over med-high heat. Season chicken with salt and pepper. Cook chicken until done.
While chicken is cooking, add 1 1/2 cups of stock and the rest of the evoo to a sauce pan. Cover and bring to a boil. Remove pot from heat and add couscous, zest, and parsley. Stir, cover and let stand for 5 minutes.
Once chicken is done, remove to a plate and cover with foil. Put skillet back on the heat and add onion, horseradish, and thyme. Cook, stirring often, about 3 minutes. Add mustard and 3/4 cup of stock plus half and half. Bring to a simmer and then reduce by half. Return chicken to skillet and heat through.
Fluff couscous with a fork. serve the chicken over the couscous topped with the pan sauce.