Source: Rachael Ray's Thirty Minute Meals (With Changes)
- 5 tablespoons extra-virgin olive oil (plus more for the bread)
- Coarse salt and pepper
- 1/4 cup all-purpose flour
- 2 pounds chicken tenders or breasts cut into strips
- 1/2 cup white wine
- 1 cup half and half
- 1/4 cup grainy, stone-ground mustard (it's worth it! just buy it!)
- 1 1/2 cups, about 1/2 pound, seedless red grapes, halved
- 1 box of couscous
- 1 loaf of ciabatta bread
Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7-8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Meanwhile, prepare the couscous.
Slice bread into thick slices and brush with olive oil. Grill over high heat for about 5 minutes.
Serve tenders and grapes on couscous along side bread.
¼ cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
1 teaspoon whole grain mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into ¼-inch-thick slices
¾ cup chopped walnuts
To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Place the raddichio, arugula, pear slices, and walnuts in a large bowl. Add the dressing and toss until coated.