Chicken And Couscous With Fennel And Orange

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I'm almost certain this is a cook's country recipe and if not, it's very similiar. the beauty of it, besides taste, it's a one skillet dish.

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Steps

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Place the flour in a shallow dish.

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Pat the chicken breasts dry with paper towels and season with salt and pepper.

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Working with 1 chicken breast at a time , dredge in the flour , shaking off the excess.

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Heat 2 tbs of the oil in a 12 inch nonstick skillet over medium high heat until shimmering.

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Carefully lay the chicken breasts in the skillet and cook until well browned on the first side , 6-8 minutes.

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Flip the chicken breasts over , reduce the heat to medium and continue to cook until the thickest part of the chicken is cooked through at the thickest part , about 6-8 minutes longer.

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Transfer the chicken breasts to a plate , tent loosely with foil , and let rest while cooking the vegetables and couscous.

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Add 1 tbs more oil to the skillet and return to medium-high heat until shimmering.

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Add the onion , fennel and 1 / 2 tsp salt and cook until the onion is softened , 5-7 minutes.

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Stir in the couscous , garlic and a pinch cayenne and cook until fragrant , about 30 seconds.

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Stir .

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Ingredients

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boneless skinless chicken breasts, unbleached all-purpose flour, salt & fresh ground pepper, olive oil, onion, fennel bulb, couscous, garlic cloves, cayenne pepper, orange juice, low sodium chicken broth, fresh cilantro leaves