Recipe information
Yield
4 servings
Ingredients
Swap
3 tablespoons plain yogurt for the sour cream
Add
3 tablespoons fresh flat-leaf parsley (a small handful), chopped
1 cup couscous, plain or flavored
Prep change
Zest the lemon before juicing it
Preparation
Prepare just as for the master recipe, #293. Once the chicken is cooked, add the chicken stock and mustard to the pan and cook for 5 minutes. Prepare the couscous according to the package instructions. Let stand for 10 minutes, then fluff with a fork. Finish the sauce by whisking in the yogurt, then the lemon zest and parsley. Serve the sauce over the sliced chicken and couscous.
