Ingredients

• 4 (8-ounce) skinless, boneless, chicken breasts
• Salt and pepper
• 1 1/2 cups chicken stock
• 1 tablespoon curry powder
• 1/2 cup heavy cream
• Couscous Salad, recipe follows
• 8 sprigs fresh cilantro, for garnish
• 1 1/4 cups quick cooking couscous
• 1 1/2 cups chicken stock, boiling hot
• 1/2 cup raisins, chopped
• 1/2 cup pitted kalamata olives, chopped
• 1 medium shallot, minced
• 2 tablespoons fresh cilantro leaves, chopped
• 3 tablespoons fresh mint leaves, chopped
• 3 tablespoons extra-virgin olive oil

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Instructions

1. Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
2. Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro.
3. Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.