creamy chicken with corn, tarragon and tomatoes

Ingredients

• Servings: 4
• 1 cup couscous
• 1 1/8 cups boiling chicken stock
• water to cover
• 2 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2/3 cup heavy whipping cream
• 1/2 cup sweet corn
• 2 tomatoes, chopped
• 1/4 cup fresh chopped tarragon
• salt and pepper to taste
• 1/2 lemon, juiced

Recipe

• put the couscous in a small saucepan. add 1/2 of the boiling chicken stock and enough water to cover. simmer for 3 minutes, remove from heat and set aside.
• in a large skillet or wok, heat the butter/margarine until it sizzles. add the chicken breasts and saute until lightly browned. add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. mix in the corn, tomatoes and 1/2 of the fresh tarragon. heat through for 1 minute and season with salt and pepper to taste.
• with a fork fluff up reserved couscous. add a handful of tarragon and the lemon juice. salt and pepper to taste. spoon the couscous and chicken serving plates and garnish with the remaining tarragon.