Recipe - Honey-Vinegar Chicken With Muchrooms On Couscous

1 cup Cooked, cubed (or shredded)
chicken breast, no skin
8 ounce Mushrooms, cut or sliced up
2 tablespoon Honey
2 tablespoon Raspberry vinegar
1 Clove garlic, minced
1 Box couscous mix (I had
garlic and spice by Middle
East)
One half Box of frozen peas

(I warned you that I made this up!)

"Saute" the mushrooms in a nonstick pan with a little broth until soft.
Add cooked chicken, honey and vinegar oh, I also put in a little white
wine for liquid, but you could use broth. Cook over medium heat until
reduced meanwhile, cook couscous according to box directions and add the
thawed frozen peas before covering with lid. Fluff up the couscous after
five minutes covered time, and top with chicken and sauce.

You could make it with just mushrooms, too as a vegetarian dish. The
combnation of the raspberry vinegar and the honey (I used pepper honey) was
very nice.
Posted to Digest eatlf.v097.n016, by Lyn Belisle belisle@tenet.edu on
Thu, 16 Jan 1997.