Chicken Francese with Couscous with Baby Spinach, Grape Tomatoes and Lemon Zest
INGREDIENTS
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For the sauce:
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3 tablespoons unsalted butter, divided
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1 small onion, minced (about 1/3 cup)
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1 tablespoon all-purpose flour
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1/2 cup dry white wine
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1/3 cup lemon juice from 2 lemons (zest of 1 reserved for couscous)
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2 1/4 cups low-sodium chicken broth
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Table salt and ground black pepper
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1 cup all-purpose flour
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Table salt and ground black pepper
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2 large eggs
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2 tablespoons milk
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4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness (or chicken cutlets)
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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2 tablespoons minced
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fresh parsley leaves
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For the couscous:
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1 1/3 cups uncooked couscous
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1 tablespoon EVOO – Extra Virgin Olive Oil
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2 cups chicken stock
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Pinch of salt
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1 6-ounce bag baby spinach
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1/2 cup halved cherry tomatoes
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Zest of one lemon
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Parsley
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