For the sauce:
  • 3 tablespoons unsalted butter, divided
  • 1 small onion, minced (about 1/3 cup)
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1/3 cup lemon juice from 2 lemons (zest of 1 reserved for couscous)
  • 2 1/4 cups low-sodium chicken broth
  • Table salt and ground black pepper
For the chicken:
  • For the chicken: 1 cup all-purpose flour
  • Table salt and ground black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness (or chicken cutlets)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons minced
  • Fresh parsley leaves
For the couscous:
  • 1 1/3 cups uncooked couscous
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 cups chicken stock
  • Pinch of salt
  • 1 6-ounce bag baby spinach
  • 1/2 cup halved cherry tomatoes
  • Zest of one lemon
  • Parsley

Place an oven rack in the middle of the oven and preheat to 200°F. Set a wire rack on a foil-lined, trimmed baking sheet and place in oven.

For the sauce, heat 1 tablespoon butter in a medium, nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2-3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10-15 minutes. Strain sauce through mesh strainer, return to saucepan and set aside.

For the chicken, whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a pie plate. In a second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in the seasoned flour then shake off any excess. Transfer cutlets to the egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour.

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. When foam subsides, place 4 cutlets in skillet. Cook until well-browned, 1 1/2-2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30-60 seconds. Transfer cutlets to a wire rack in oven. Wipe out skillet with paper towels.

For the couscous, bring broth, EVOO and salt to a boil. Stir in couscous. Put baby spinach on top and cover. Let stand for about 7 minutes. Fluff with a fork and add cherry tomatoes and lemon zest and parsley. Taste for salt and pepper.

Transfer sauce to the empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove chicken from oven and place cutlets into the skillet. Turn to coat with sauce then transfer 2 cutlets to each plate.

Spoon couscous onto plates than top with two cutlets per person. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately.