Ingredients:
- 4-6 cutlets or thighs, pounded very thin
- 1 shallot, diced
- Salt
- Pepper
- Paprika
- Garlic Powder
- 4 cloves minced garlic
- 3 tablespoons of butter
- 3 cups chicken broth
- 1-1/2 cups of pearl couscous
Directions:
Pound out the chicken. Sprinkle both sides with salt, pepper, paprika and garlic powder.
Add a drizzle of olive oil to a pan and heat over medium heat. Sear the chicken. Don’t crowd the pan. Do it in batches if necessary. Cook 3-4 minutes per side. Once done, remove the chicken and set the chicken aside.
Lower temperature to medium low. Add three tablespoons of butter and cook until the butter turns brown. Add pearl couscous and stir. Once it turns brown and coated, add the shallots. Mix together a few minutes. Add minced garlic. Stir. Once you smell the garlic, add the three cups of chicken broth. Bring it to a simmer and let it reduce, approximately nine minutes.
Lower the temperature and grate in ½ cup of fresh parmesan. Add one teaspoon lemon zest and one teaspoon lemon juice.
Once it thickens, nestle the chicken back into the couscous mixture. Raise the temperature a little until the couscous gets a little brown on the bottom. Let simmer for about five minutes.
Plate the couscous, add the chicken on top and grate more parmesan over the chicken.
