Chicken Dijon With Couscous

3-4 boneless chicken breasts
1 box of chicken broth/stock
2-3 tsp tarragon

1 cup water
1/2 cup broth from cooked chicken
1 cup uncooked couscous
1 TBS butter
1 tsp tarragon

1 TBS butter
3 TBS flour
1/2 tsp sea salt
3/4 cups milk
1/3 cup sour cream
2 TBS dijon mustard


Place chicken in crock pot with chicken broth.
Let cook on high for 4 hours or low longer.
Place in skillet with ½ cup of broth from pot,
Sprinkle with tarragon and cook on low
until chicken is somewhat shredded.

For couscous, in a saucepan,
bring water and broth from crock pot to a boil .
Stir in couscous, butter, and tarragon.
Remove from heat;
cover and let stand 5-10 minutes
Or until liquid is absorbed. Fluff with fork.

For sauce, in a small saucepan, melt butter.
In measuring cup, mix flour and salt into cold milk,
then add to saucepan.
Add about ½ cup of broth from crockpot.
Bring to a boil; cook and stir with whisk
for 2 minutes or until thickened.
Remove from heat;
stir in sour cream and mustard.

Serve chicken on top of couscous.
Drizzle sauce over chicken.
Enjoy! We did! :o)


{recipe adapted from Taste of Home Magazine: June & July 2010 Issue}