Southwest Chicken Piccata with Peppered Couscous
4 boneless, skinless chicken breast halves
3 tablespoons flour
1 teaspoon garlic salt
1/2 teaspoon cumin
1/8 teaspoon pepper
4 teaspoons vegetable oil, divided
3/4 cup chicken broth
2 teaspoons minced seeded jalapeno pepper
1 tablespoon thinly sliced cilantro
1 1/2 teaspoons fresh lime juice
Peppered Couscous (recipe follows)
In large sealable plastic bag, place chicken and pound to 1/4 inch thickness. On plate, mix together flour, garlic salt, cumin and pepper. Dip chicken in flour mixture, turning to coat. In large nonstick frypan over medium high heat, heat 2 teaspoons of the oil. Add 2 breast halves and cook about 5 minutes or until lightly browned and fork can be inserted in chicken with ease. Remove chicken from pan and keep warm. Wipe pan clean and repeat with remaining oil and chicken. To frypan, add chicken broth and jalapeno pepper; bring to a boil, stirring to loosen brown bits. Cook about 3 minutes to reduce by half, remove from heat and stir in cilantro and lime juice. Place couscous on serving dish and arrange chicken on top. Spoon sauce over chicken and garnish with cilantro sprigs, lime slices and chile peppers. Makes 4 servings.
Peppered Couscous: In small saucepan, mix together 1 1/4 cups chicken broth, 1/2 cup frozen corn kernels, 1/4 cup julienne sweet red pepper, 1 teaspoon minced jalapeno pepper, 1/2 teaspoon seasoned pepper blend and 1/4 teaspoon salt. Bring to a boil over high heat. Stir in 3/4 cup uncooked couscous. Remove from heat, cover and let stand 5 minutes. Stir in 2 tablespoons thinly sliced cilantro.