Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
3
tablespoons all-purpose flour
1/4
teaspoon pepper
4
teaspoons olive or canola oil
2/3
cup uncooked whole wheat couscous
1
cup water
1
cup fat-free chicken broth with 33% less sodium
2
tablespoons lemon juice
4
very thin slices lemon
2
large tomatoes, thinly sliced
Preparation
Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow dish, mix flour and pepper. Coat chicken with flour mixture.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown and no longer pink in center. Remove skillet from heat. Place chicken on plate; cover to keep warm.
Cook couscous in water as directed on package.
Add broth, lemon juice and lemon slices to same skillet. Heat to boiling over high heat. Cook, stirring constantly, until broth is reduced by half. Return chicken to skillet; cook 1 to 2 minutes to glaze. Remove lemon slices from skillet; discard. Spoon couscous onto serving plates; top with tomato slices. Place chicken over tomato; drizzle with juices in skillet.
