Chicken Dijon & Couscous

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup white wine or chicken broth
• 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 1/8 teaspoon pepper
• 1-1/2 cups water
• 1 cup uncooked couscous
• 1 tablespoon butter
• 1 teaspoon chicken bouillon granules
• 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• 1/3 cup reduced-fat sour cream
• 2 tablespoons Dijon mustard

1. Place chicken in an ungreased 11x7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400u0b0 for 15 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170u0b0. Remove chicken and keep warm, reserving the pan juices.
2. For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
3. For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

chicken breast halves, white wine, tarragon, pepper, water, couscous, butter, chicken bouillon granules, tarragon, butter, allpurpose, salt, milk, sour cream, mustard

Taken from www.tasteofhome.com/recipes/chicken-dijon-couscous/ (may not work)