Chicken Marsala with Herbed Couscous
Chicken Marsala with Herbed Couscous is a delicious and easy-to-make dish that is perfect for any occasion. This dish is a combination of tender chicken breasts cooked in a rich and flavorful Marsala wine sauce, served with a side of fluffy and aromatic herbed couscous.
To make this dish, you will need the following ingredients per serving:
- 1 boneless, skinless chicken breast
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup Marsala wine
- 1/4 cup chicken broth
- 1 tablespoon butter
- 1/2 cup cooked couscous
- 1 tablespoon chopped fresh herbs (such as parsley, thyme, or rosemary)
To start, season the chicken breast with salt and pepper, then coat it in flour. Heat the olive oil in a skillet over medium-high heat, then add the chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set it aside.
In the same skillet, add the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until it has reduced by half, about 5 minutes. Stir in the butter until it has melted and the sauce is smooth.
To make the herbed couscous, simply cook the couscous according to the package instructions, then stir in the chopped fresh herbs.
To serve, place the chicken breast on a plate and spoon the Marsala sauce over it. Serve the herbed couscous on the side.
This dish is a perfect combination of savory and sweet flavors, with the Marsala wine adding a rich and complex taste to the chicken. The herbed couscous adds a fresh and aromatic touch to the dish, making it a perfect meal for any occasion.
Type: Main Dish
Ingredients: Chicken, Marsala wine, Couscous
Cooking Tips: Make sure to season the chicken well with salt and pepper before coating it in flour. Be sure to cook the chicken until it is golden brown on both sides before removing it from the skillet. When making the Marsala sauce, be sure to scrape up any browned bits from the bottom of the pan to add extra flavor to the sauce.
