Ingredients:
1 (14 1/2 ounce) cans fat free chicken broth, divided
1 teaspoon lemon pepper seasoning
1 cup couscous
4 boneless skinless chicken breast halves ( about 1 pound total weight)
1 tablespoon vegetable oil
2 tablespoons dry white wine
2 teaspoons cornstarch
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1 cup red grapes, seedless
toasted slivered almonds
Directions:
Reserve 1/2 cup of the broth.
Bring the remainder of the broth and the lemon pepper to a boil.
Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
Meanwhile, gently flatten chicken to uniform thickness.
In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken.
Combine reserved 1/2 cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
Pour the mixture into skillet and cook, stirring constantly, until thickened.
Return the chicken to the skillet and add the grapes.
Heat.
Fluff couscous with a fork.
Serve chicken over couscous, and garnish with almonds.
Servings: 4
Time preparation: 2 min.
Time total: 32 min.