Chicken And Grapes With Creamy Mustard Sauce And Couscous

• 3 tablespoons all-purpose flour
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter, cut into pieces
• 1 1/2 lbs chicken tenders
• salt
• fresh ground black pepper
• 1/3 cup white wine
• 1 cup half-and-half
• 1/4 cup grainy stone ground mustard
• 1 cup red seedless grapes, halved
• 2 cups chicken broth
• 2 cups couscous

1. Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
2. Dredge chicken in flour; season with salt and pepper.
3. Add chicken to skillet; cook 7-8 minutes or until browned.
4. Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
5. Combine the half-and-half and mustard; pour over the chicken.
6. Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
7. Lower heat to low and simmer 3-5 minutes.
8. Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
9. Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
10. Serve mounds of couscous with chicken and grapes alongside or on top.

allpurpose, extra virgin olive oil, butter, chicken tenders, salt, fresh ground black pepper, white wine, grainy stone ground mustard, red seedless grapes, chicken broth, couscous

Taken from www.food.com/recipe/chicken-and-grapes-with-creamy-mustard-sauce-and-couscous-172738 (may not work)