Chicken Paillards with Tomato Sauce and Couscous

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 tablespoons finely chopped garlic
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 1/2 cups chopped, peeled tomatoes with juice
• 1/4 cup chopped fresh basil leaves
• 1/2 cup chicken stock
• Black pepper
• Pinch sugar
• 2 tablespoons olive oil
• 4 chicken paillards
• Salt and freshly ground black pepper
• Couscous, for serving

1. Heat 1 tablespoon oil in a large skillet over medium heat and saute onions, garlic, salt, and white pepper for 3 minutes.
2. Add tomatoes and basil to onion mixture and cook, stirring, for 3 minutes.
3. Stir in stock and 18 turns black pepper; simmer 2 minutes.
4. Season with sugar if acidic, and cook 1 minute.
5. Keep warm until ready to serve.
6. Meanwhile, heat 2 tablespoons oil in a very large skillet.
7. Season chicken with salt and pepper and add to skillet, in batches if necessary.
8. Cook for a couple minutes on each side, or until cooked through.
9. Remove chicken from skillet when done; transfer to a plate and cover to keep warm if not serving immediately.
10. Serve chicken with couscous on the side and with the tomato sauce spooned over the chicken.

olive oil, onion, garlic, salt, white pepper, tomatoes, fresh basil, chicken stock, black pepper, sugar, olive oil, chicken paillards, salt, couscous

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chicken-paillards-with-tomato-sauce-and-couscous-recipe.html (may not work)