Chicken in a Horseradish Pan Sauce

over Orange and Herb Couscous

From Rachael Ray: 365 No Repeats

3 Tbsp extra-virgin olive oil (EVOO)
4 6oz boneless, skinless chicken breast halves
salt and freshly ground black pepper
2 1/4 C chicken stock or broth
1 1/2 C plain couscous
zest of 1 navel orange
3 Tbsp chopped fresh flat-leaf parsley
1 medium yellow onion, finely chopped
2 Tbsp prepared horseradish
1 Tbsp fresh thyme leaves, chopped
1 Tbsp Dijon mustard
1/2 C half-and-half

Preheat a large nonstick skillet with 2 tablespoons of EVOO over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook 5-6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock and remaining EVOO. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let stand 5 minutes.

Remove the chicken from the skillet to a plate and tent with foil to keep arm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3-4 minutes. Return the chicken to the skillet to heat, about 1 minute.

Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.