Chicken & Cranberry Pan Sauce
with Scallion Couscous & Zucchini
You know those special sauces that make just about anything taste delicious? Meet your new favorite: cranberry pan sauce. Cranberry jam brings a sweet, earthy taste, while dried cranberries turn up the texture and tanginess. Spooned over juicy seared chicken cutlets alongside a heap of scallion-flecked couscous and tender roasted zucchini, this dish is sure to satisfy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Zucchini
2.5 ounce
Israeli Couscous
(Contains Wheat)
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
2 tablespoon
Cranberry Jam
1.16 ounce
Ocean Spray® Craisins® Dried Cranberries
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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-inch-thick half-moons.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 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 off heat until ready to serve.
• Toss zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes. • Cover until ready to serve.
• While zucchini roasts, 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, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a plate. Wipe out pan.
• In a small bowl, combine stock concentrate, jam, and 2 TBSP water (3 TBSP for 4 servings). • Heat a drizzle of oil in pan used for chicken over medium heat. Add cranberries and cook, stirring, until slightly softened, 1-2 minutes. • Pour in 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.
• Fluff couscous with a fork; 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 and serve.
