Saute Of Chicken Breasts With Roasted Peppers

Ingredients:

1 cup couscous
2 cups chicken broth


4 chicken breast halves, boned and skinned
Salt and freshly ground pepper
All-purpose flour for dredging
2-3 TBS butter
1-2 tsp peanut oil
1/2 cup chicken broth
3/4 cup heavy cream
1 TBS cornstarch mixed with 3 TBS water
1/2 cup red bell pepper, roasted* and cut into thin slivers
1 tsp jalapeno pepper, finely minced

Bring two cups of chicken broth to a boil. Stir in couscous and cover for 5 minutes. Fluff gently with a fork, cover, and set aside.

Season the chicken breasts with salt and pepper. Dredge very lightly in flour, shaking off the excess. Melt 2 TBS butter with 1 tsp oil over high heat in a large skillet. Add the chicken and brown on both sides. If the fat burns, discard it and replace with 1 TBS butter and 1 tsp oil. Add the stock to the browned chicken and simmer, covered for 4-6 minutes, or until the chicken juices run pale yellow. Remove the chicken to a warm platter and cover.

Add the cream and reduce slightly. Whisk in just enough cornstarch mixed with water to slightly thicken the sauce. Add the roasted red pepper (reserving several strips to use as garnish) and jalapeno pepper. Return the chicken to the skillet, season to taste, and heat through. Mound the couscous on a large platter and top with chicken breasts. Garnish with reserved strips of roasted red pepper. 4 servings.

*To roast red peppers, heat oven to 375°. Place peppers on foil covered baking sheet and bake for 17 minutes. Turn 180 degrees and bake additional 17 minutes. Remove from pan, cover tightly and cool completely. Remove peel, seed and cut peppers into strips.