Chicken and Grapes with Creamy Mustard Sauce and Couscous

I found this recipe in my Rachel Ray cook book recently. I've looked at the recipe before, but it never grabbed my attention until recently. I decided to try it, and we loved it! I know it sounds unusual, but it's really delicious.

Chicken and Grapes with Creamy Mustard Sauce and Couscous

3 tbsp flour

1 tbsp olive oil

2 tbsp butter

1 1/2 lb chicken tenders

salt and pepper

1/3 cup white wine

1 cup half-n-half

1/4 cup grainy stone-ground mustard

1 cup seedless red grapes, halved

2 cups chicken broth

2 cups couscous

Place flour in a shallow bowl. Place a large skillet over medium-high heat; add 1 tbsp olive oil and the butter. Dredge chicken in flour; season with salt and pepper. Add chicken to skillet and cook until browned, 7 or 8 minutes. Add wine and scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute. Combine half-n-half and mustard and pour the mixture over the chicken. Add grapes to the pan and shake to coat chicken and grapes in sauce. Reduce heat to low and simmer 3 to 5 minutes more.

Meanwhile, make the couscous. Bring chicken broth and olive oil to a boil. Add couscous. Remove pan from heat and cover. Let couscous sit 5 minues, then fluff with fork.

Serve mounds couscous with chicken and grapes alongside or over the top.