- 1 (14.5 ounce) can COLLEGE INN® Light & Fat Free Chicken Broth, divided
- 1 teaspoon lemon pepper seasoning
- 1 cup couscous
- 4 skinless boneless chicken breast halves
- 1 tablespoon vegetable oil
- 2 tablespoons dry white wine
- 2 teaspoons cornstarch
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil leaves
- 1 cup seedless red grapes
- Toasted slivered almonds
- Reserve 1/2 cup broth. Bring remainder of broth and lemon pepper to a boil. Place couscous in large bowl; pour boiling broth over. Cover, let stand 5 minutes. Meanwhile, lightly flatten chicken to uniform thickness. In large skillet, cook chicken in oil until cooked through, about 4 minutes per side; remove. Combine reserved 1/2 cup broth, wine, cornstarch, thyme and basil, stirring to dissolve cornstarch. Pour into skillet; cook, stirring until thickened. Return chicken to skillet; add grapes. Heat. Fluff couscous with a fork. Serve chicken over couscous. Garnish with almonds.