Creamy Chicken With Corn, Tarragon And Tomatoes

• 1 cup couscous
• 1 1/8 cups boiling chicken stock
• water to cover
• 2 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2/3 cup heavy whipping cream
• 1/2 cup sweet corn
• 2 tomatoes, chopped
• 1/4 cup fresh chopped tarragon
• salt and pepper to taste
• 1/2 lemon, juiced

1. Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
2. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
3. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

couscous, boiling chicken, water, butter, skinless, heavy whipping cream, sweet corn, tomatoes, tarragon, salt, lemon

Taken from www.allrecipes.com/recipe/8921/creamy-chicken-with-corn-tarragon-and-tomatoes/ (may not work)