If you haven’t figured out your holiday menu yet, I have a last minute meal for you. It would also be great for New Years too. I recently attended a women’s Christmas dinner at my church. I volunteered to help out with the cooking. I was asked to prepare some dijon chicken. It was so delicious. They also served it with a yummy salad, veggies, dinner rolls, couscous, and some eggnog cheesecake. I hope to get the cheesecake recipe soon and try making it.
After the dinner, I decided I need to make the chicken again for my family to try. I didn’t have the couscous recipe but the lady over the meal told me the basic idea on how to make it so I created my own version. I found out that they got the vegetables from Sam’s Club. It included cauliflower, broccoli, and orange and yellow carrots. Yes, that was right yellow carrots. So cool! So you could go get that from Sam’s to serve along side this meal or any other cooked vegetable that you like.
My family enjoyed the chicken (however my picky eaters pick out the mushrooms). I loved the couscous, but my family didn’t like the texture of it. My hubby said he felt like he was eating sand. I still wonder why this crazed cooking woman ended up with such picky eaters. If you have pick eaters that you will be serving, you’ll probably want to stick with serving rice as a side dish. I have a great rice pilaf recipe that would pair well with the chicken. You could also prepare the rice just like the couscous recipe too. However, if you are adventurous, give the couscous a try.
Don’t let couscous scare you! Couscous is just really small round balls of pasta. If you have had acini de peppi, it is like a miniature version of that. The great thing about couscous is it cooks in 5 minutes. The red and green pepper make it look very festive for Christmas.
Cooked Vegetable (your choice)
Mushroom Chicken Dijon with Red and Green Pepper Couscous
- 1 1/2 cup water
- 1 1/2 cup 100% white grape juice
- 1 onion, sliced
- juice from 2 lemons
- 2 tsp better than bouillon or 2 bouillon cubes crushed
- 24 whole peppercorns
- 2 tsp thyme
- 8 chicken breasts
- 8 oz sliced cremini mushrooms (or regular button mushrooms work too)
- 1/4 cup butter
- 3 Tbsp flour
- 1 heaping Tbsp dijon or honey dijon mustard
- 2 Tbsp honey
- In a stock pot, mix together water, grape juice, onion, lemon juice, better than bouillon, peppercorns, and thyme.
- Place chicken in the mixture and bring to a boil. Reduce heat and simmer covered for 15 minutes or until chicken is completely cooked.
- Remove chicken and place on a dish. Cover with foil to keep warm while you make the sauce. Stain the broth mixture from the sauce pot thought a fine strainer and set aside.
- In a deep skillet, saute mushroom in the butter over medium heat for about 3 minutes until tender.
- Sprinkle mushrooms with the flour and cook for 2 minutes.
- Add the strained broth, dijon mustard and honey to the mushrooms. Cook while stirring until the sauce thickens. If sauce is too thin, whisk together 1 Tbsp flour with 2 Tbsp water until completely smooth. Slow drizzle the flour mixture into the sauce while whisking to prevent lumps. Serve chicken along side couscous (recipe below) with sauce spooned over the chicken.
Red and Green Pepper Couscous
- 2 cups chicken broth
- 2 cups couscous
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 1/4 cup diced green pepper
- 1/4 cup diced red pepper
- 2 cloves crushed garlic
- salt to taste
- In a large sauce pan, bring 2 cups of chicken broth to a boil. Quickly stir in in coucous and remove from heat. Let sit covered for 5 minutes.
- Meanwhile, in a saute pan, cook onion and peppers in olive oil until tender. Add crushed garlic and saute for 1 minute.
- After 5 minutes, fluff the couscous with a fork and mix in the cooked pepper and onion mixture. Makes 8 servings.