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Chicken Paillards With Tomato Sauce And Couscous

  • Yield: 4 servings


  • Sauce:
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 2 1/2 cups chopped, peeled tomatoes with juice
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup chicken stock
  • Black pepper
  • Pinch sugar
  • Chicken:
  • 2 tablespoons olive oil
  • 4 chicken paillards
  • Salt and freshly ground black pepper
  • Couscous, for serving


  • Heat 1 tablespoon oil in a large skillet over medium heat and saute onions, garlic, salt, and white pepper for 3 minutes. Add tomatoes and basil to onion mixture and cook, stirring, for 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic, and cook 1 minute. Keep warm until ready to serve.
  • Meanwhile, heat 2 tablespoons oil in a very large skillet. Season chicken with salt and pepper and add to skillet, in batches if necessary. Cook for a couple minutes on each side, or until cooked through. Remove chicken from skillet when done; transfer to a plate and cover to keep warm if not serving immediately.
  • Serve chicken with couscous on the side and with the tomato sauce spooned over the chicken.

Recipe Details