Chicken Cutlets Tampa

Name: Chicken Cutlets Tampa
Ingredients: 1 A1/2 cups couscous; 1 A1/2 cup chicken broth; 2 TBSP Butter; 1 TBSP Oil; 4 Boneless skinned chicken breast halfs. (about 1 AA1/4 lbs.) Flatten slightly.; 1 bunch of green onions, trimmed. Green and white parts sliced separately; A3/4 cup orange juice; A1/2 cup heavy cream; A1/4 TSP salt; 1 orange, thinly sliced

10 ingredients

4 steps

Ingredients

1 A1/2 cups couscous
1 A1/2 cup chicken broth
2 TBSP Butter
1 TBSP Oil
4 Boneless skinned chicken breast halfs. (about 1 AA1/4 lbs.) Flatten slightly.
1 bunch of green onions, trimmed. Green and white parts sliced separately
A3/4 cup orange juice
A1/2 cup heavy cream
A1/4 TSP salt
1 orange, thinly sliced

Directions

1

1. Cook couscous using chicken broth and 1 TBS of butter following package directions
2

2. Melt remaining TBLSP butter and oil together in large skillet over medium high heat. SautAA chicken turning once, until golden and firm to the touch (5-6 minutes). Remove chicken to plate and cover to keep warm.
3

3. Add white part of green onions, orange juice, cream, salt to skillet. Boil over high heat, scraping up any brown bits from bottom of pan for 2 minutes to reduce sauce. Add orange slices (only to warm) and remove from heat. Remove oranges from sauce.
4

4. Stir in green part of onion into cooked couscous. Spoon onto serving plate. Arrange chicken with orange slices on couscous. Spoon orange sauce over chicken.