Vickis Favorite Chicken with Grapes Couscous and Roasted Asparagus
Ingredients
- 1 1/2 pound asparagus
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
- Coarse salt and pepper
- 2 tablespoons butter, cut into pieces
- 1/4 cup all-purpose flour, eyeball it
- 2 pounds chicken tenders
- 1/2 cup white wine, eyeball it
- 2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
- 1 cup heavy cream
- 1/4 cup grainy, stone-ground mustard
- 1 1/2 cups, about 1/2 pound, seedless red grapes, halved
- 2 cups couscous
Instructions
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