When you are having a busy day, this chicken couscous with tomato salad is almost always makable. From fridge to table, it's a less than 20-minute recipe!
Ingredients
1cupall-purpose flour
1teaspoonkosher salt
1teaspoonpaprika
½teaspoonblack pepper
½teaspoongarlic powder
4chicken cutlets, 4-5 ounces each
½cupolive oil, for cooking
1cupuncooked couscous
Quick Tomato Salad:
2mediumRoma tomatoes
¼red onion, sliced thin
1mediumcucumber, sliced
2ouncesfeta cheese, crumbled
Quick Pan Sauce:
1tablespoonbutter
1cupchicken stock
½lemon, juice only
Salt and pepper, to taste
Fresh parsley, garnish
Instructions
In a shallow dish, stir together flour, salt, paprika, garlic powder, and pepper. Make sure chicken cutlets are about 1/4-inch thick and add them to the dish. You can pound them thinner if you need to or butterfly them open slightly with a knife. Cover the cutlets well with the flour mixture. It shouldn't be a thick breading.
In a small pot, cook couscous according to instructions.
In a large skillet add olive oil over medium-high heat. Once shimmering hot, add chicken cutlets and pan-fry for 4-5 minutes per side until chicken is lightly browned and cooked through. Remove chicken from pan.
While chicken cooks, you can toss together the quick tomato salad.
After you remove chicken from the skillet, pour off any excess oil, leaving whatever flour bits are in the skillet. Add butter and turn heat down to low. Whisk in chicken stock and stir until smooth. Continue to cook until thickened into a light pan sauce, 1-2 minutes. Season with lemon juice and salt and pepper.
Plate the dish by dividing the couscous, topping with chicken cutlet and pan sauce, and then adding the tomato salad to the top or on the side of the cutlet. Serve immediately.