"CHICKEN in a HORSERADISH PAN SAUCE OVER ORANGE & HERB COUSCOUS"

From Rachael Ray's 365: No Repeats

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halve, pounded to even thickness
salt and freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups plain couscous
zest of 1 navel orange
3 tablespoons chopped fresh flat-leaf parsley
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish
1 tablespoon fresh thyme leaves, chopped
1 tablespoon Dijon mustard
1/2 cup half-and-half

Preheat a large nonstick skillet with 2 tablespoons of the olive oil over medium-high heat.  Season the chicken breasts with salt and pepper.  Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.

While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock with the remaining olive oil, about 1 tablespoon.  Cover the pot and raise the heat; bring the stock to a boil.  Remove the pot from the heat, add the couscous, orange zest and parsley, then stir.  Cover and let the couscous stand for 5 minutes.

Remove the chicken from the skillet to a plate and tent with foil to keep warm.  Return the skillet to the heat and add the onions, horseradish and thyme.  Cook, stirring frequently, for about 3 minutes.  Add the mustard, about 3/4 cup of the remaining chicken stock and the half-and-half.  Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes.  Return the chicken to the skillet to heat, about 1 minute.

Fluff the couscous with a fork.  Top couscous with the chicken breasts and the horseradish pan sauce and serve.  YIELD:  4 servings