Chicken Cutlets with Creamy Israeli Couscous

Chicken Cutlets with Creamy Israeli Couscous

  • Preparation 20 min
  • Cooking 35 min
  • Servings 4

This budget-friendly chicken recipe is a delicious dinner idea that won't break the bank!

Featured in RICARDO Magazine (HOLIDAY 2018)

Categories

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

Preparation

Note from Ricardo

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

Personal Note