Creamy Chicken with Corn, Tarragon and Tomatoes

Ingridients

1 cup couscous

1 1/8 cups boiling chicken stock

water to cover

2 tablespoons butter

4 skinless, boneless chicken breast halves

2/3 cup heavy whipping cream

1/2 cup sweet corn

2 tomatoes, chopped

1/4 cup fresh chopped tarragon

salt and pepper to taste

1/2 lemon, juiced

Directions

Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.

In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.

With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.