Artichoke Chicken in Creamy Wine Sauce

Instructions

1. Cook couscous according to package directions. Keep warm.
2. Flatten chicken to 1/2-inch thickness. Season with salt and pepper. Melt 2 tablespoons butter in a 4-quart Dutch oven or large skillet over medium-high heat. Add chicken; cook for 5-6 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a plate. Keep warm.
3. Melt remaining butter in the same pan over medium heat. Add the leeks, red bell pepper and garlic; cook and stir for 3 minutes. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in milk and wine. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened.
4. Reduce heat to low. Gradually stir in Grand Cru® until melted. Stir in artichoke hearts and parsley. Return chicken to the pan. Cover and cook for 2-3 minutes longer or until chicken is heated through. Remove from the heat. Season with salt and pepper. Serve with couscous.