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Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous

Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Wickedchef

Wickedchef

A recipe I created for one of the leading hotels of the world. It includes a marvel of flavors, and is a nice approach to an Arabian fusion cuisine. I am sure you will enjoy this...

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Grill the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside.
  3. Bring the water, unsalted butter, and a pinch of salt to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes, then fluff with a fork.
  4. Melt the salted butter in a skillet over medium heat, and gently stir in the capers and 3 dates. Stir a few times to heat the capers and dates, then stir in the mascarpone cheese and cream, stirring until the cheese and cream have melted together. Allow the mixture to simmer for about 3 minutes to reduce slightly, then season to taste with salt and pepper.
  5. Place the couscous on a serving platter, and sprinkle with a chopped date. Arrange the 2 pieces of chicken breast onto the couscous, and cover with the mascarpone sauce. Sprinkle the dish with diced cucumber and tomato, and drizzle lemon juice over the top to serve.
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Reviews

Kele
16

Kele

8/13/2010

What a delightful dish, to heck with Cholesterol! Easy to make and loved by all.

kheil
15

kheil

10/19/2010

Made this for ten people at a dinner party and served it over couscous with a Greek vegetable salad (tomatoes, olives, cucumber, bell peppers with a little oil and balsamic). It was such a hit! The sauce was a little thick and I wanted to ensure there was enough to go around, so I ended up adding a little 2% milk. The combination of the rich mascarpone, tart capers, and sweet dates is decadent beyond measure. Everyone loved the sauce so much - even my vegetarian friend (we spooned it over eggplant meatballs for him). Try this one out!

da1bee
14

da1bee

3/15/2011

My husband does not like capers. My husband does not like dates. My husband took a couple of bites of this dish and announced that I could put it on the weekly rota and he would happily eat it. And then he gobbled it all up! The only change I made was I used 1/2 & 1/2 instead of heavy cream because I had that in the fridge and it was cold and rainy and I didn't want to go out. I did neglect the sauce a bit and when I returned, it had separated in a terrible gloppy mess, but I just added some more 1/2 & 1/2 and stirred vigorously and it all settled down. Disaster averted! Served with a boxed Roasted Garlic and Olive Oil couscous and for veggie, I followed recommendation and put my own twist: I sauteed green beans, then 5 minutes before finishing, I tossed in a handful of tomatoes, cucumbers, sliced Kalamta lives and some Spice Isalnds Greek Seasoning (great all-purpose spice for the pantry shelf) And for those who think cooked cucumbers sound yucky, you haven't lived until you've had braised cucumbers, but's that's another recipe. I highly recommend this recipe. Yum! (In fact, I just had the leftovers from my plate---there were none from Husband's and Son's---for lunch. Nukes well!)

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