What's for Dinner?

My sister-in-law, Heather, gave me this recipe a couple years ago and it has become one of our favorites. I think it was originally a Rachel Ray recipe but we have both made little tweaks to it. It tastes best with fresh herbs so I was excited to use our fresh basil and mint from our little herb garden in our backyard this week.

Lemon Chicken with Sweet Peas and Mint Couscous

2 1/2 Cups Chicken Stock (divided)
1/2 Cup Frozen Sweet Peas
1 1/2 Cup Couscous
3-4 Tbl Olive Oil (or enough to coat bottom of pan)
1 Cup Flour
Salt & Pepper
Juice of two Lemons
1 1/2-2 lbs boneless, skinless Chicken Breast
2 Cloves Garlic, minced
2 Tbl Butter
10 Basil Leaves, Chopped
10 Mint Leaves, Chopped

In a sauce pan bring 1 1/2 cups chicken stock to a boil. Add peas, couscous, and mint. Place lid on pot and let sit 5 minutes.
Heat oil in pan over medium heat. Cube chicken into 1 inch pieces and coat with flour seasoned with salt and pepper. Cook chicken until browned and cooked through. Add remaining chicken stock to pan and gently stir to scrape browned bits from pan. Once stock is heated through add butter, lemon juice, garlic, and basil. Heat until butter is melted and thickens slightly.
Fluff couscous with a fork and serve chicken and broth over couscous.

(This can definitely be made without the mint. Most of the time I make it without.)