Swider Family Recipes

Season chicken with salt & pepper. Melt 1 tbsp of butter in Dutch oven over medium-high. Brown chicken on all sides, about 6 minutes, does not have to be cooked through. Transfer to bowl and set aside. Melt remaining butter in the the pot. Add onion, season and cook until slightly translucent. Add couscous. stir and continue cooking until onions are cooked and couscous is lightly browned, about 5 minutes. Stir in broth and bring to a simmer. Reduce to medium-low, cover, cook, stir occasionally until cous are tender, about 12 minutes. Stir in chicken, with juices, and cook covered until chicken is cooked through, about 5 minutes. Remove from heat, stir in spinach, parmesan, peas, and cream. Let sit until heated though, about 5 minutes. Serve.