Seared Chicken & Brown Butter-Caper Sauce with Corn & Pearl Couscous
Great for Grilling

Seared Chicken & Brown Butter-Caper Sauce

with Corn & Pearl Couscous

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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You’ll top simply seared chicken breasts with a sophisticated pan sauce of rich, toasty browned butter and briny capers. For a seasonal accompaniment, we’re serving them over a bed of couscous tossed with a sauté of zucchini and corn.

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions.

Cook the couscous:
2 Cook the couscous:

Add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the vegetables & finish the couscous:
3 Cook the vegetables & finish the couscous:

While the couscous cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the crème fraîche and 1/4 cup of water; stir to thoroughly combine. Transfer to the pot of cooked couscous. Stir to combine; season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan used to cook the vegetables.

Cook the chicken:
4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned   and cooked through. Transfer to a cutting board.  

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

In the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 2 to 3 minutes, or until the butter is browned and nuttily fragrant (be careful not to overcook, as the butter can burn easily). Turn off the heat and stir in the vinegar (carefully, as the liquid may splatter), demi-glace, and capers. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken and sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions.

2 Cook the couscous:

Add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the couscous:
Cook the vegetables & finish the couscous:
3 Cook the vegetables & finish the couscous:

While the couscous cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the crème fraîche and 1/4 cup of water; stir to thoroughly combine. Transfer to the pot of cooked couscous. Stir to combine; season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan used to cook the vegetables.

4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned   and cooked through. Transfer to a cutting board.  

Cook the chicken:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

In the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 2 to 3 minutes, or until the butter is browned and nuttily fragrant (be careful not to overcook, as the butter can burn easily). Turn off the heat and stir in the vinegar (carefully, as the liquid may splatter), demi-glace, and capers. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken and sauce. Garnish with the sliced green tops of the scallions. Enjoy!