Panko-Crusted Lemon Butter Chicken with Israeli Couscous Salad
Israeli Couscous Salad
In large skillet over medium-high heat, warm olive oil. Season chicken with salt and pepper. Place flour, eggs and panko in bowls or plate; dredge chicken in flour, then dip in eggs and coat lightly with panko. Place coated chicken into warm pan and sauté, turning, until chicken is done, about five minutes on each side. Remove chicken from pan and set aside, keeping warm.
Prepare couscous by placing olive oil in medium saucepan over medium-high heat. Add shallot and garlic and sauté until lightly browned, about 2 minutes. Add couscous and brown for 5 minutes, stirring constantly. Add chicken stock, bring mixture to a boil, cover and reduce heat to low. Simmer 15 minutes or until liquid is absorbed.
Prepare vinaigrette by combining in small bowl, Dijon mustard, lemon juice, salt and pepper. Slowly whisk in olive oil. Add red onion and Feta cheese. Stir well to combine. Mix vinaigrette with prepared couscous and toss well to combine.
Prepare lemon butter sauce by melting together lemon juice and butter in microwave.
To serve, spoon couscous on plate or serving platter. Top with chicken. Drizzle with lemon butter sauce.