Cranberry Glazed Chicken with Orange-Berry Couscous
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon rubbed sage, divided
1/4 teaspoon pepper
2 tablespoons canola oil
1 can (16 oz.) jellied cranberry sauce
1/4 cup brown sugar
1/4 cup orange juice
2 tablespoons coarse ground mustard
1 teaspoon grated orange zest
Orange-Berry Couscous: Recipe follows.
In a small bowl, mix together salt, 1/4 teaspoon dried sage, and pepper. Sprinkle over chicken pieces. In nonstick frypan, place oil and heat to medium high temperature. Add chicken and cook, about 6 to 8 minutes per side or until chicken is fork tender. Remove chicken to platter; keep warm. Drain excess oil from pan. To same pan add cranberry sauce, brown sugar, orange juice, mustard, orange zest, and remaining sage. Heat, stirring, to boiling; reduce heat and simmer about 5 minutes until cranberry sauce melts and glaze thickens slightly. Return chicken to pan and heat, uncovered, about 3 minutes, turning chicken several times to glaze. On serving platter, place Orange-Berry Couscous. Top with chicken breasts and drizzle cranberry glaze over chicken. Pass remaining sauce. Makes 4 servings.
Orange-Berry Couscous: In a saucepan, place 1 cup chicken broth and heat to boiling. Stir in 3/4 cup wheat couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in 1/2 cup dried cranberries and 1 teaspoon grated orange peel. Makes about 2 1/4 cups.