Mustard-Caper Sauce and Chicken Breasts (Buzzle.com)

6 boneless, skinless chicken breasts (about 2 lbs.)
¼ teaspoon salt
1/8 teaspoon black pepper
1 can chicken broth
¼ cup drained capers
½ teaspoon dried rosemary
¼ teaspoon dried thyme
2 Tablespoons Dijon mustard
1 Tablespoon honey
4 ½ cups cooked hot couscous

Coat a large skillet with cooking spray and place it over medium-high heat. Use salt and pepper to season both sides of chicken breasts. Add the chicken to the skillet and cook each side for about 5 minutes or until cooked through. Remove the chicken from the skillet and let it remain warm. To the skillet, add broth, capers, rosemary and thyme and cook over medium-high heat for 5 minutes. Make sure to scrape up any browned bits from bottom of skillet. Remove the skillet from heat and stir in the mustard and honey. The chicken should be covered with the sauce prepared.

Serve with couscous.
Serves 6: Nutritional Info Per Serving:
314 Calories
40g protein
31g carbohydrate
2g fat; (1g saturated)
2g fiber