Apricot Dijon Mustard Chicken
|Canned apricot nectar||12 Ounce (1 Can)|
|Dijon mustard||3 Tablespoon|
|Chicken breasts||3 1⁄2 Pound, split, boned, and skinned (3 Whole)|
|Regular strength chicken broth||2 1⁄4 Cup (36 tbs)|
|Couscous||10 Ounce (1 3/4 Cups, 1 Package)|
|Minced basil leaves||2 Tablespoon|
|Basil sprigs||3 , rinsed and drained|
|Limes||2 , each quartered|
In a 10- to 12-inch frying pan, combine apricot nectar and mustard.
Over high heat bring mixture to a boil.
Lay chicken breasts, smooth side down, in apricot mixture.
Cover pan, reduce heat, and simmer until breasts are no longer pink in thickest section (cut to test), 15 to 18 minutes; turn breasts over after 10 minutes.
Meanwhile, in a 2 to 3-quart pan over high heat, bring broth to a boil and stir in couscous.
Remove from heat, cover, and let sit 5 minutes.
Stir couscous with a fork to fluff; pour onto a platter.
Lift breasts onto couscous; cover with foil and keep warm.
Boil apricot liquid on high heat, lid slightly ajar, until reduced to 1 cup, about 5 minutes.
Pour sauce over breasts, then sprinkle with minced basil.
Garnish with basil sprigs and accompany with lime wedges to add to taste.