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Chicken and Cranberry Currant Pan Sauce

Chicken and Cranberry Currant Pan Sauce

with Scallion Couscous and Zucchini

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You know those special sauces that make just about anything taste delicious? Meet your new favorite: cranberry-currant pan sauce. Currant jam brings a sweet, earthy taste while dried cranberries turn up the texture and tanginess. Spooned over juicy seared chicken breast, alongside a heap of scallion-flecked couscous and tender, roasted zucchini, this dish is sure to satisfy. Talk about a square meal bursting with winter flavor.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Zucchini

½ cup

Israeli Couscous

(ContainsWheat)

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

2 tablespoon

Currant Jam

1 ounce

Dried Cranberries

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate59 g
Sugar26 g
Dietary Fiber3 g
Protein39 g
Cholesterol150 mg
Sodium280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ½-inchthick half-moons.

2

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and bring to a boil. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered until ready to serve.

3

Toss zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 14- 16 minutes. Remove from oven; cover until ready to serve.

4

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (TIP: If chicken browns too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.

5

In a small bowl, combine stock concentrate, jam, and 2 TBSP water (3 TBSP for 4 servings). Heat a drizzle of oil in same pan over medium heat. Add cranberries and cook, stirring, until slightly softened, 1-2 minutes. Add stock mixture. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted. Add chicken and turn to coat in sauce.

6

Fluff couscous with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings) and half the scallion greens. Season with salt and pepper. Divide couscous, zucchini, and chicken between plates. Top chicken with any remaining sauce. Garnish with remaining scallion greens.