A cup of spiced apple cider is all it takes to turn boneless chicken breasts into a delicious meal that makes you think of autumn in Vermont.
Apple cider is a delicious beverage all by itself, but when you warm it up and add some spices, it suddenly feels like fall and winter are here and you should be curling up by a blazing fire with friends and family.
This recipe takes those feelings and flavors and adds them to chicken and couscous. Add a little Dijon mustard and this delectable sweet and spicy combination will make your taste buds tingle and scream for more.
Apple Chicken & Couscous
- 1 cup whole wheat couscous
- 1 cup spiced apple cider
- 2 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 to 3 tablespoons Dijon mustard, to taste
- Salt and pepper, to taste
- Place dry couscous in a bowl. Bring to a boil 1/3 cup of apple cider and 2/3 cup of water in small saucepan over high heat. Pour the apple liquid into the couscous, stir, cover, and set aside.
- Sprinkle the chicken breasts with salt and pepper. Over medium-high heat, cook the chicken in a large skillet until cooked through, 5 to 6 minutes per side.
- Fluff the couscous with a fork and lay the chicken on top; cover and set aside.
- In a bowl, whisk together the remaining apple cider, honey, and Dijon mustard.
- Pour this apple mixture into the same skillet you used to cook the chicken; cook over high heat until reduced, about 3 minutes.
- Drizzle the sauce over the chicken and couscous and serve. Place the extra sauce in a pitcher and serve it with dinner in case anyone would like extra.