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Chicken Cutlets with Creamy Israeli Couscous
Chicken Cutlets with Creamy Israeli Couscous
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Chicken Cutlets with Creamy Israeli Couscous

Preparation
20 MIN
Cooking
35 MIN
Servings
4
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Ingredients

Preparation

  1. 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.
  2. 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.

Note

Because the size of Israeli couscous can vary from one brand to another, the cooking time may vary as well.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.