Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus

Ingredients

• 1.5 pound asparagus 
• 2 tablespoons butter cut into pieces
• 2.5 cups chicken stock see divided (available on soup aisle in paper boxes)
• 2 pounds chicken tenderloins 
• 4 servings coarse salt and pepper 
• 2 cups couscous 
• 0.3 cup flour all-purpose
• 3 tablespoons thyme leaves fresh chopped
• 0.3 cup grainy stone-ground
• 1 cup heavy cream 
• 5 tablespoons olive oil extra-virgin divided
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Heat oven to 400 degrees F.
2. Trim tough ends of asparagus and save for soup.
3. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper.
4. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
5. Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan.
6. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned.
7. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds.
8. Add 1/2 cup stock to skillet.
9. Combine cream and mustard and add to stock.
10. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
11. Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot.
12. Add couscous. Put a tight fitting lid on pot and remove from heat.
13. Let stand 5 minutes, then fluff with a fork.
14. Serve tenders and grapes on couscous alongside asparagus.