Lemon Chicken and Tomatoes with Couscous

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

3

tablespoons all-purpose flour

1/4

teaspoon pepper

4

teaspoons olive or canola oil

2/3

cup uncooked whole wheat couscous

1

cup water

1

cup fat-free chicken broth with 33% less sodium

2

tablespoons lemon juice

4

very thin slices lemon

2

large tomatoes, thinly sliced

• 1 Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• 2 In shallow dish, mix flour and pepper. Coat chicken with flour mixture.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown and no longer pink in center. Remove skillet from heat. Place chicken on plate; cover to keep warm.
• 4 Cook couscous in water as directed on package.
• 5 Add broth, lemon juice and lemon slices to same skillet. Heat to boiling over high heat. Cook, stirring constantly, until broth is reduced by half. Return chicken to skillet; cook 1 to 2 minutes to glaze. Remove lemon slices from skillet; discard. Spoon couscous onto serving plates; top with tomato slices. Place chicken over tomato; drizzle with juices in skillet.