Recipe: Sauteed Chicken with Cranberry Cashew Cous Cous

Tonight's dinner was an easy one.

For the chicken, you'll need chicken breasts or tenderloin, 1 egg (scrambled in a bowl), and a mixture of flour, pepper, salt, paprika and basil.

For the cous cous, you'll need ... cous cous (I just used the box pictured without the spice packet), chicken broth, butter, white wine (optional), cashews, dried cranberries, minced leeks or scallions, salt, pepper and basil.



Per the cous cous box, I brought 1 1/4 cup liquid (half chicken broth, half white wine) to a boil with 2 tbsp butter).



Then I set up the chicken dipping station, right next to a deep pan with olive oil, on medium heat.



Dip each piece of chicken in egg, then the flour mixture...



Then into the pan.



Chop up your leeks and measure out your cashews and cranberries for the cous cous while the chicken sautees.



You're looking for a beautiful golden brown color on the outside (about 10 minutes per side, depending on thickness).



When the wine and broth come to a boil, add the cous cous, and remove from the heat.



Add in some pepper, salt, basil, cashews, cranberries and leeks. Cover the pot and let sit for 5 minutes until the cous cous absorbs all the liquid.



And you get this. Fluff with a fork until everything is combined.



Serve with a side veggie and enjoy!