Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous

• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 6-ounce boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 2 1/4 cups chicken stock or broth
• 1 1/2 cups plain couscous
• Zest of 1 navel orange
• 3 tablespoons chopped fresh flat-leaf parsley (a handful)
• 1 medium yellow onion, finely chopped
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
• 1 tablespoon Dijon mustard
• 1/2 cup half-and-half

1. Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.
4. While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock and the remaining EVOO, about 1 tablespoon.
5. Cover the pot and raise the heat; bring the stock to a boil.
6. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir.
7. Cover and let the couscous stand for 5 minutes.
8. Remove the chicken from the skillet to a plate and tent with foil to keep warm.
9. Return the skillet to the heat and add the onions, horseradish, and thyme.
10. Cook, stirring frequently, for about 3 minutes.
11. Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half.
12. Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes.
13. Return the chicken to the skillet to heat, about 1 minute.
14. Fluff the cooked couscous with a fork.
15. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.

extravirgin olive oil, chicken, salt, chicken, couscous, orange, parsley, yellow onion, horseradish, thyme, mustard

Taken from www.epicurious.com/recipes/food/views/chicken-in-a-horseradish-pan-sauce-over-orange-and-herb-couscous-374271 (may not work)