Chicken Cutlets Tampa

• 1 A1/2 cups couscous
• 1 A1/2 cup chicken broth
• 2 TBSP Butter
• 1 TBSP Oil
• 4 Boneless skinned chicken breast halfs. (about 1 AA1/4 lbs.) Flatten slightly.
• 1 bunch of green onions, trimmed. Green and white parts sliced separately
• A3/4 cup orange juice
• A1/2 cup heavy cream
• A1/4 TSP salt
• 1 orange, thinly sliced

1. 1.took couscous using chicken broth and 1 TBS of butter following package directions
2. 2.telt remaining TBLSP butter and oil together in large skillet over medium high heat. SautAA chicken turning once, until golden and firm to the touch (5-6 minutes). Remove chicken to plate and cover to keep warm.
3. 3.tdd white part of green onions, orange juice, cream, salt to skillet. Boil over high heat, scraping up any brown bits from bottom of pan for 2 minutes to reduce sauce. Add orange slices (only to warm) and remove from heat. Remove oranges from sauce.
4. 4.ttir in green part of onion into cooked couscous. Spoon onto serving plate. Arrange chicken with orange slices on couscous. Spoon orange sauce over chicken.

couscous, chicken broth, butter, oil, chicken breast halfs, green onions, orange juice, heavy cream, salt, orange

Taken from www.epicurious.com/recipes/member/views/chicken-cutlets-tampa-58393216 (may not work)