Braised Chicken Breast with Mushrooms and Couscous
Comfort food inspired by Dinner then Dessert
Ingredients
- 4 tablespoons olive oil
- 3 lbs boneless, skinless chicken breasts
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 medium yellow onion diced
- 4 cloves garlic minced fine
- 8 ounces baby bella mushrooms slliced
- 1 cup white wine
- 2 cups chicken stock
- 1 1/2 tbsp herb mix
- 1/2 cup Israeli couscous
Instructions
- Add 2 tablespoons olive oil to a braising pan on medium high heat.
- Season the chicken with half the salt and pepper. Sear on both sides, 4-5 minutes per side.
- Remove chicken from the pan. Reduce heat to medium. Add 2 tablespoons of olive oil.
- Add mushrooms and onions. Sear well until browned, 6-8 minutes.
- Season with remaining salt and pepper. Add garlic and stir.
- Add white wine, stir. Make sure any brown bits remaining get caught up in the sauce. Cook until reduced by half, about 10 minutes.
- Add chicken broth and herb mix. Return chicken to the pan. Cook for 15-20 minutes until sauce is reduced by 75%.
- Add couscous, cover, turn off heat. Wait for 5 minutes.
- Slice chicken breast and serve.
Notes
I use an herb mix that is just the remainders of my herb garden at the end of the year. It includes unknown amounts of sweet basil, Thai basil, oregano, thyme, sage and parsley. I’m sure any herb mix like herbes de Provence or an Italian seasoning mix with work fine. Let your own taste lead.