Chicken Cutlets with Creamy Israeli Couscous
This budget-friendly chicken recipe is a delicious dinner idea that won’t break the bank!
Ingredients
- 1 large onion, chopped
- 2 tbsp butter
- 4 carrots, peeled and sliced into 1/2-inch (1 cm) rounds
- 1 garlic clove, chopped
- 1 cup (225 g) Israeli couscous
- 1 cup (250 ml) chicken broth
- 1 cup (250 ml) carrot juice
- 2 cups (50 g) baby spinach, roughly chopped
- 1/4 cup (60 ml) 35% or 15% cream
- 1/4 cup (20 g) Parmesan cheese, freshly grated
- 1 1/2 lb (675 g) chicken cutlets
- 2 tbsp (30 ml) olive oil
Instructions
- In a large pot over medium heat, soften the onion in the butter for 5 minutes. Add the carrots, garlic and couscous. Cook, stirring, for 2 minutes. Season with salt and pepper. Add the broth and carrot juice and bring to a boil. Cover and simmer for 20 minutes over low heat or until the couscous is al dente (see note). Add the spinach, cream and cheese. Stir well and adjust the seasoning.
- Meanwhile, in a large skillet over high heat, brown the chicken in the oil for 3 minutes. Season with salt and pepper. Turn the chicken over and continue cooking for 1 minute or until cooked through. Serve the chicken with the couscous.
This budget-friendly chicken recipe is a delicious dinner idea that won’t break the bank!