Recipe: Honey-Vinegar Chicken With Mushrooms On Couscous edit

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Yield: 1 servings

Tags: Main Dish, Poultry

Edited by: Melissa Peterman

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You could use broth instead of optional white wine. You could make it with just mushrooms, too as a vegetarian dish. The combination of the raspberry vinegar and the honey (I used pepper honey) was very nice.

edit Ingredients

1	cup cooked, cubed (or shredded) skinless, chicken breast
8	ounces Mushrooms, sliced
2	tablespoons Honey
2	tablespoons Raspberry vinegar
1	Clove garlic, minced
1	box couscous mix
½	box of frozen peas
1	splash white wine
1	splash chicken broth

edit Preparation

Step 1	"Saute" the mushrooms in a non-stick pan with a little broth until soft.
Step 2	Add cooked chicken, honey and vinegar, (optional splash of white wine). Cook over medium heat until reduced - meanwhile, cook couscous according to box directions and add the thawed frozen peas before covering with lid. Fluff up the couscous after five minutes covered time, and top with chicken and sauce.