A delightful dish combining the sweetness of apricot with the tang of Dijon mustard, served over fluffy couscous.
In a large skillet, combine the apricot nectar and Dijon mustard. Whisk until smooth and bring to a gentle boil.
Whisking the sauce ensures a smooth and even mixture.
Add the chicken breasts to the skillet, ensuring they are coated with the sauce. Cover and reduce the heat to simmer for 10 minutes.
Flip the chicken halfway through for even cooking.
Meanwhile, bring 1 cup of water to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes.
Fluff the couscous with a fork before serving to separate the grains.
Turn the chicken breasts, cover, and simmer for an additional 5-8 minutes or until fully cooked.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Place the cooked couscous on a serving platter. Arrange the chicken breasts on top, keeping them warm.
Use a warm platter to keep the dish hot while serving.
Bring the remaining sauce in the skillet to a boil and reduce it until thickened, about 10 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Drizzle the reduced sauce over the chicken and couscous. Garnish with fresh basil and parsley before serving.
Serve immediately to enjoy the dish at its best temperature.
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