Mushroom Chicken With Couscous - Oamc - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
1 tablespoon butter
1 onion, chopped
8 ounces mushrooms, sliced
2 teaspoons cornstarch
1/4 cup chicken broth
3 tablespoons dry sherry
2 tablespoons soy sauce
1/8 teaspoon cayenne pepper
2 cups low-fat milk
3/4 cup chicken broth
1 1/2 cups couscous
For garnish
chopped cilantro

Preparation

Cut chicken into 1/4-inch strips.
In a small bowl, combine cornstarch, 1/4 cup broth, soy sauce, cayenne and sherry. Set aside.
In a large skillet, melt butter. Add onion and mushrooms and saute until onion is brown. Remove from skillet and set aside.
Spray skillet with cooking spray. Add chicken and cook over medium hi heat until chicken is cooked through.
Add onion and mushrooms back to pan.
Pour in cornstarch mixture. Stir and cook until thickened and bubbly.
To serve immediately:
Bring milk and 3/4 cup broth to a boil in a medium saucepan.
Add couscous and stir well.
Cover with a lid, remove from heat and let stand about 5 minutes.
fluff couscous with a fork.
Serve chicken/mushroom mixture over the couscous.
To freeze:
Cool chicken mixture. Package in a large freezer bag or a freezer container.
To serve from frozen:
Thaw overnight in fridge or thaw in the microwave.
Prepare couscous as above.
Heat chicken mixture on stove top until hot and bubbly.
Serve over couscous and garnish with chopped cilantro.