Skip to main content
Epicurious
Cookbooks

Chicken No. 14,756—Chicken in “Lighter” Mustard and Lemon Sauce

Recipe information

  • Yield

    4 servings

Ingredients

Swap

3 tablespoons plain yogurt for the sour cream

Add

3 tablespoons fresh flat-leaf parsley (a small handful), chopped
1 cup couscous, plain or flavored

Prep change

Zest the lemon before juicing it

Preparation

  1. Prepare just as for the master recipe, #293. Once the chicken is cooked, add the chicken stock and mustard to the pan and cook for 5 minutes. Prepare the couscous according to the package instructions. Let stand for 10 minutes, then fluff with a fork. Finish the sauce by whisking in the yogurt, then the lemon zest and parsley. Serve the sauce over the sliced chicken and couscous.

Rachael Ray 365: No Repeats
TagsChickenPoultryCookbooks
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Orecchiette With Fresh Corn Alfredo
Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.