Chicken Breasts With Mustard-Caper Sauce

• 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

1. 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.
2. 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.

salt, black pepper, chicken broth, capers, rosemary, thyme, mustard, honey, couscous

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-with-mustard-caper-sauce-50033162 (may not work)