Creamy Chicken with Corn, Tarragon and Tomatoes

Fresh vegetables and herbs impart incomparable flavor to this quickly prepared saute served on a bed of couscous.

• Calories: 505 Calories

Ingredients

• 2 tablespoons butter
• water to cover
• ½ lemon, juiced
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• 2 tomatoes, chopped
• ⅔ cup heavy whipping cream
• 1 cup couscous
• 1 ⅛ cups boiling chicken stock
• ½ cup sweet corn
• ¼ cup fresh chopped tarragon

Recipe Instructions

Step 1

Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.

Step 2

In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.

Step 3

With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.