Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/2 cup white wine or chicken broth2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1/8 teaspoon pepperCOUSCOUS:1-1/2 cups water1 cup uncooked couscous1 tablespoon butter1 teaspoon chicken bouillon granules1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragonSAUCE:1 tablespoon butter3 tablespoons all-purpose flour1/2 teaspoon salt3/4 cup 2% milk1/3 cup reduced-fat sour cream2 tablespoons Dijon mustard
Preparation
Place chicken in an ungreased 11x7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices.
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.
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.
