1cupdry couscous, cooked according to package directions
Instructions
Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn’t need to be cooked through. Transfer to a clean plate.
If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.
Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.
Uncover and cook 5 minutes more.
Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.
Serve with prepared couscous.
Video
Notes
Stored leftovers in the fridge in a tightly covered container for up to 3 days. If you'd like to keep it longer, store in the freezer for up to one month. For best results, thaw in the refrigerator overnight before reheating.
Reheat in a skillet or saucepan on the stove, or reheat in the microwave in 30-second increments until heated through.
Switch up the leftovers: Add additional broth to leftover chicken and vegetables to make an easy and delicious soup. Heat broth, chicken, and vegetables in a saucepan until nice and hot. Stir in cooked noodles, if desired, or serve with homemade croutons.