chicken and grapes in a mustard cream sauce

This is a recipe that I adapted years ago from a Rachel Ray recipe. It's one of my oldest go-to recipes that I found in my 20's. It's pretty decadent and definitely not for someone trying to drop pounds. It's worth a little evening walk or extra work out minutes to make up for the deliciousness that is this comfort food. 

CHICKEN AND GRAPES RECIPE INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons butter
• Coarse salt and pepper
• 1/2 cup all-purpose flour
• 2 pounds chicken tenders
• 1/2 cup white wine
• 1/2 cups chicken stock

COUS COUS INGREDIENTS

• 3 tablespoons chopped fresh thyme leaves or 1 tablespoon of dried thyme
• 2 cups couscous
  
• 2 cups chicken stock
• 1 cup heavy cream
• 1/4 cup grainy mustard (I usually use spicy mustard)
• 2 cups, seedless red grapes, washed and halved

CHICKEN AND GRAPES RECIPE INSTRUCTIONS

1. Heat a large skillet over medium to medium high heat; add 2 tablespoons olive oil and 2 tablespoons butter.
   
2. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan.
   
3. Cook chicken 7 to 8 minutes until browned. Flip pieces halfway through.
   
4. Remove chicken to a plate and set aside.
   
5. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds.
   
6. Add 1/2 cup chicken stock to skillet.
   
7. Combine cream and mustard and add to stock.
   
8. Add grapes to the pan and turn to coat
   
9. Return chicken to the pan and simmer 5 minutes over low heat.

COUS COUS INSTRUCTIONS

1. Bring 2 cups chicken stock and the fresh thyme to a boil in a small pot.
   
2. Add couscous.
   
3. Put a tight fitting lid on pot and remove from heat.
   
4. Let stand 5 minutes, then fluff with a fork.

Serve tenders and grapes on top of the couscous and enjoy! Add a side salad of veggie dish because... health.