Ingredients
6 boneless, skinless chicken-breast halves (about 2 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can (14.5 ounces) chicken broth
1/4 cup drained capers
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tablespoons Dijon mustard
1 tablespoon honey
4 1/2 cups cooked hot couscous
Preparation
Coat a large skillet with cooking spray. Place over medium-high heat. Season chicken on both sides with salt and pepper. Add to skillet; cook each side about 5 to 6 minutes, or until cooked through. Remove and keep warm.
Add broth, capers, rosemary, and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes. Remove skillet from heat; stir in the mustard and honey. Pour sauce over chicken and serve with couscous.
