This dish utilizes our Sun-Dried Tomato Powder in two ways: as an innovative flavoring for the seasoned dredging flour, and as a component in the pan sauce. White wine, fresh basil and olive oil round out the sauce, which perks up the couscous.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min

Ingredients
Makes 4 servings
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1/2 Cup Natural Sun-Dried Tomato Powder , plus 1 teaspoon, divided
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1/2 Cup All-Purpose Flour
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Butcher Cut Black Peppercorns
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4 Boneless Skinless Chicken Breasts
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1/4 Cup Vegetable Oil
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1/4 Cup White Wine
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2 Tablespoons Italian Flat-Leaf Parsley, torn
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1 Tablespoon Extra-Virgin Olive Oil
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Hot Cooked Couscous, for serving
Directions
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Combine 1/2 cup Sun-Dried Tomato Powder, flour, salt and pepper in large bowl and mix well.
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Add chicken breasts to seasoned flour one at a time and toss to coat.
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Heat oil in large skillet over medium-high heat. Add chicken and cook until golden brown. Turn to brown other side and cook through. Chicken breasts will cook for a total of 10 to 12 minutes, depending on size and thickness. Transfer chicken to plate.
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Add white wine to skillet, and cook for 1 minute, scraping bottom of pan to loosen chicken bits. Stir in remaining 1 teaspoon Sun-Dried Tomato Powder and olive oil. Simmer mixture until reduced by half. Serve chicken and sauce over couscous.