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| Mediterranean Chicken and Portobello Couscous |
| Yields: 4 servings |
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| INGREDIENTS |
4 oz chicken breast
1 T diced Portobello mushroom
1/2 t garlic
1/2 t shallot
1 t mixed diced peppers
1 T red pepper coulis
1-2 t lemon juice
1-2 T chicken stock
1-2 T shaved fennel for extra flavor and texture
1/2- 3/4 C Israeli couscous (Precooked with mushroom, shallot,
peppers and garlic) |
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| METHOD |
| Start with a lemon and oregano marinated chicken roast until
done ( I use only breast meat for this recipe)
Pull the meat from the bone and separate most of the meat.
Start off with a hot sauté pan. Coat the pan with olive oil and
add 1/2 of mushrooms, all of the chicken, 1/2 shallot along with
1/2 of the garlic. Bring up to heat and hit with lemon juice and
half of your chicken stock season with s+p and finish with fennel.
In a separate hot sauté pan, start your remaining mushrooms,
peppers, shallot and garlic with couscous. Heat through and hit
with red pepper coulis. Add the rest of chicken stock. Bring to
temp. Adjust seasoning.
Stripe your plate with coulis and make a bed with the couscous
and lay the chicken over the top. Garnish with fennel and
sautéed mushroom.
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