Spruce up ordinary chicken breasts with a delicious creamy Dijon mustard sauce.

Spruce up ordinary chicken breasts with a delicious creamy Dijon mustard sauce. A touch of white wine and fresh thyme add elegance to the flavor of this menu. Serve with cooked green beans and hot couscous on the side for a delicious alternative to rice.

Your Menu: Serves 4

Chicken Dijonnaise
Cooked green beans and cherry tomato halves
Hot cooked couscous

Test Kitchen Timesavers and Tips:

Pounding the chicken makes for even cooking and speeds up the cooking.

Cook whole green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. (Or, place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add beans to basket. Cover and reduce heat. Steam for 18 to 22 minutes or until crisp-tender.)

To save on prep time, look for beans already trimmed in the produce section of the supermarket.

Couscous is a quick-cooking Middle Eastern pasta. Simply add it to lightly salted boiling water or chicken broth stir, remove from heat and let stand 5 minutes. Fluff with a fork before serving. Look for this in the pasta or rice section of the supermarket.

Shopping List:

4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
1 pound butter
1 bunch green onions
1 8-ounce carton whipping cream
1 bottle dry white wine or 1 14-ounce can chicken broth
1 jar Dijon-style mustard
1 package fresh thyme (optional)
12 ounces fresh green beans
1 pint cherry tomatoes
1 package quick-cooking couscous

Pantry Items:

all-purpose flour
ground black pepper

Equipment Needed:

measuring cups and spoons
plastic wrap
meat mallet
shallow dish
very large skillet
tongs
wooden spoon
saucepan with lid (for cooking beans)
saucepan with lid (for cooking couscous)

Missing an item in our equipment list

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