Creamy Chicken With Corn, Tarragon And Tomatoes - cooking recipe

Ingredients

1 cup couscous
1 1/8 cups boiling chicken stock
water to cover
2 tablespoons butter
4 skinless, boneless chicken breast halves
2/3 cup heavy whipping cream
1/2 cup sweet corn
2 tomatoes, chopped
1/4 cup fresh chopped tarragon
salt and pepper to taste
1/2 lemon, juiced

Preparation

Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.