Dinner for Two: Redbook Magazine's Lemon Chicken with Couscous and Roasted Green Beans Recipe

This recipe actually called for fish and asparagus, neither of which I can afford. I substituted the still affordable chicken breasts and frozen green beans. I sure wish it would have been asparagus.

2 boneless skinless chicken breasts
sea salt and freshly ground pepper
olive oil, divided
about 1/4 cup fresh lemon juice
4 T unsalted butter
1 cup couscous
1 cup frozen green beans
pinch dried thyme
lemon slices, optional

Heat oven to 400°.

Season chicken with salt and pepper. Heat about 2 T oil in a large frying pan over medium high heat til very hot. Add chicken and brown on both sides. With a slotted spoon, remove chicken and keep warm.

Add lemon juice (and a little water or broth if desired), scraping up browned bits. Simmer for a couple minutes, til sauce reduces. Taste and adjust for flavor. Return chicken to pan and heat through. Remove pan from heat and stir in butter.

Meanwhile, heat 1 T oil in a medium saucepan over medium heat; add couscous and, stirring constantly, toast about 2 minutes. Add 1 cup water, bring to a boil, remove from heat, cover and let sit 5 minutes. Fluff with a fork.

Add beans to a baking pan, drizzle with about 1 T of oil and sprinkle with thyme and salt and pepper. Roast 10 minutes or til crisp tender.

I served the chicken atop the couscous and drizzled with pan sauce alongside a scoop of green beans.

Serve with a lemon slice, if desired.http://media-files.gather.com/images/d488/d294/d746/d224/d96/f3/full.jpg

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