Shallot Chicken with Lemon Parmesan Israeli Couscous

This meal is good! Super good. I’ve made it at least five times since the initial meal. I found the Israeli Couscous recipe on a blog called Espresso and Cream. Best thing about her blog is she has a dog named Nutmeg, the same name of our family dog we had growing up.

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Chicken with Shallots

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
½ cup dry white wine
¹/³ cup freshly squeezed lemon juice (3 lemons)
¼ cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (½ stick) unsalted butter, diced, at room temperature

Preheat the oven to 425 degrees.
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
Meanwhile, in a medium sauté pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will “break”! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
Yield: 4 servings Recipe Courtesy of Barefoot Contessa

 

Lemon Parmesan Israeli Couscous

Ingredients
*1 tablespoon olive oil
*1 clove garlic, chopped
*1/2 tsp. paprika
*1 1/3 cups Israeli (pearl) couscous
*2 cups low-sodium vegetable or chicken broth
*1/4 cup grated Parmesan cheese
*1/2 a lemon 
*Additional olive oil

Instructions
*Bring the broth to boiling in a small sauce pan.
*Meanwhile, heat the olive oil in a large sauce pan over medium heat. Add in the garlic, paprika and the couscous. Cook, stirring frequently, 3 to 4 minutes, or until cous cous is slightly browned and the garlic is fragrant.
*Add in the boiling broth to the couscous mixture. Cover and simmer over low heat for 8 to 10 minutes, until couscous and chewy and tender and almost all the broth is absorbed.
*Remove from heat and stir in the Parmesan cheese, a drizzle of fresh lemon juice and a drizzle of olive oil.
Recipe courtesy of Espresso and Cream

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2 Responses to Shallot Chicken with Lemon Parmesan Israeli Couscous

  1. Alison says:

    Yay she is back!! Looks great!!

  2. Jillian says:

    I remember this meal fondly!

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