Chicken in mushroom cream sauce served over hot buttered couscous.
280 gChicken breasts
90 gCream
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30 gButter
160 gMushrooms
70 gOnion
8 gGarlic
0.5 cupCouscous
1 cupChicken Broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Season chicken breasts with salt and black pepper.
Sear chicken in cooking oil for 6 minutes, then remove.
Cook mushrooms, onion, and garlic in 15 g butter for 6 minutes.
Add chicken broth, cream, and chicken, then simmer for 10 minutes.
Pour hot broth over couscous with remaining butter, cover for 5 minutes, then serve with the chicken sauce.