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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

For chicken:
  • Heat 2 tablespoons vegetable oil in large skillet over medium-high heat.

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  • Spread both sides of each chicken cutlet with total of 1 tablespoon mustard. Dip in bread crumbs. Sauté 2 chicken pieces in hot oil about 3 minutes on each side until golden. Set aside and keep warm. Repeat with remaining oil and chicken.

  • Cut asparagus spears into 1-inch pieces.

For couscous:
  • In a medium-size saucepan, bring to boiling water called for in couscous package directions, plus an additional 1/4 cup water. Add asparagus; cook for 3 minutes. Add couscous along with remaining ingredients specified in package directions. Cover; remove from heat. Let stand 5 minutes. Stir in lemon juice, salt and black pepper. Spoon onto platter. Top with chicken.

Nutrition Facts

471 calories; fat 18g; cholesterol 66mg; carbohydrates 41g; protein 34g; sodium 957mg.
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