Lemony Poppy Chicken

Hi gals. It's Kenz again. Sorry if your getting sick of me. I wanted to say that I am totally down for going in on a present, but if we are going to do it lets decided quick. Reason being is I am running errands tomorrow and I want to grab a gift card while I am out. I was just wondering if it will be to hard to all pay back one person since we don't see a ton of each other anymore. Just let me know.

So grizz got a really short haircut yesterday, and he looks like a total dork. Here is a picture for your viewing pleasure. It's ok you can totally laugh. Even HE looks sad about it:(

Ken makes fun of me now because I am such a blogging dork. What can I say... I totally heart blogging!

I think that Em mentioned that triathlon we are doing this Saturday. It is in Utah Lake. I am petrified that I am going to touch a dead body, have a panic attack, and drowned. If this is that last blog I ever post, I love you all! :)

Here is an AMAZING recipe that I got off of the Rachael Ray Show. I love her! I made this and Ken said it was the best thing I had made in a LONG time. I didn't know if I should take that as a compliment or not... Em also made this and loved it!

Oh PS, before I write the recipe. I want to float the Provo river bad bad bad. I am going to be in Lake Powell next Sat. so if you guys do it then, just promise me that you will do it again with me someday:)

2 1/2 cups chicken stock, divided

1 10-ounce box frozen peas1

1/2 cups couscous

3-4 tablespoons extra-virgin olive oil (EVOO)

1 cup flour

Salt and pepper

2 lemons zested, 1 juiced

1 1/2 to 2 pounds boneless, skinless chicken breast cutlets, cut into bite-size pieces

2 cloves garlic

2 tablespoons butter

2 tablespoons poppy seeds

10 leaves of basil, chopped

10 leaves of mint, chopped

(I didn't especially love the mint and basil. It was good but I think that cilantro would be better)

Place a medium-size saucepot over high heat and add 1 1/2 cups of the chicken stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes.While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.

With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking.

Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds.

Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan.

Remove the lid from the pot of couscous, add the basil and mint and fluff with a fork. Place a portion of couscous on a plate and top with the chicken. Enjoy!
Yields 4 servings.