Lemon Garlic Butter Chicken with Herbed Couscous

Place chicken breasts between two pieces of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Lightly dust the chicken with 2 tablespoons of flour, shaking off any excess.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil to keep warm.

Reduce heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add 4 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn.

Zest the lemon and set zest aside. Cut the lemon in half, squeeze the juice from one half into the pan, and slice the other half into thin rounds.

Add 1/2 cup chicken broth, 1/4 cup white wine (if using), lemon slices, and 4 sprigs of thyme to the skillet. Increase heat to medium-high and simmer for 5 minutes, until liquid is reduced by half.

Remove from heat and whisk in the remaining 1 tablespoon of butter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove thyme sprigs.

While the sauce reduces, prepare the couscous. In a medium saucepan, bring 1 1/4 cups vegetable broth to a boil.

Remove from heat, stir in 1 cup couscous, cover, and let stand for 5 minutes.

Fluff the couscous with a fork, then fold in 1/4 cup chopped parsley, 2 tablespoons chopped mint, 2 tablespoons chopped chives, reserved lemon zest, and 2 tablespoons toasted pine nuts.

Return the chicken to the skillet to warm through and coat with the sauce.

Serve the chicken over the herbed couscous, spooning the lemon garlic butter sauce over the top.