Chicken & Mushrooms With Couscous
|Skinless boneless chicken thighs||1 Pound, trimmed of fat (445 Gram)|
|Onion||1 Large, finely chopped|
|Mushrooms||12 Ounce, sliced (540 Gram)|
|Fat free, low sodium chicken broth||240 Milliliter (1 Cup)|
|Dry sherry||45 Milliliter (5 Tablespoon)|
|Soy sauce||30 Milliliter (2 Tablespoon)|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|2% milk||470 Milliliter (2 Cups)|
|Couscous||275 Gram (1 1/2 Cups)|
|Vegetable cooking oil spray||1|
1. Rinse chicken; pat dry. Place pieces between sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch (6 mm) thick; then cut chicken into 1/2-inch-wide (1-cm-wide) strips. Set aside.
2. Melt margarine in a wide nonstick frying pan over medium-high heat. Add onion and mushrooms; cook, stirring often, until liquid has evaporated and onion is golden and sweet tasting (10 to 12 minutes).
3. Meanwhile, in a bowl, blend cornstarch and 1/4 cup (60 ml) of the broth; stir in sherry, soy sauce, and red pepper. Set aside. In a 2-quart (1.9-liter) pan, bring milk and remaining 3/4 cup (180 ml) broth to a boil. Stir in couscous; cover, remove from heat, and let stand for 10 minutes.
4. Remove onion mixture from frying pan and set aside. Spray pan with cooking spray and place over high heat. Add chicken and cook, lifting and stirring, until meat is tinged with brown and is no longer pink in center; cut to test (4 to 5 minutes). Return onion mixture to pan; add cornstarch mixture and cook, stirring constantly, until sauce is bubbly (about 1 minute). Fluff couscous with a fork, then mound on a warm platter; spoon chicken beside couscous. Garnish with cilantro sprigs