Recipes

1. Place the flour on a large plate. Coat the chicken in the flour. Heat a large nonstick skillet (that has a lid) over medium-high heat. Add 1 T. of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second T. of the oil and the remaining chicken.

2. Add the remaining T. of oit to the skillet and stir in the mustrooms. Cook for 2 to 3 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. add the broth, salt and pepper. Bring to a simmer and return the chicken and any accumulated juices to the skillet. Gently simmer, covered, for 15 minutes.

3. Meanwhile, prepare the couscous following package directions. Opt for adding chicken broth instead of water. Sometimes I stir in chopped parsley or garlic.

4. Stir in butter and parsley into the sauce and serve with the cooked couscous. (Sometimes I forget to add the butter and we still love it. If the sauce is too runny, I then add a teaspoon of cornstarch stirred into 1/4 c. water to the sauce.)