Espresso and Lime

0 Season 2 boneless skinless chicken breasts with garlic powder, onion powder and italian seasoning
1 Add 1 tablespoon of butter into a medium skillet and place it over medium heat
2 Cook the chicken for 2-3 minutes on the first side and once it is golden brown, flip and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees
3 Transfer the chicken onto a plate and add the juice from 2 lemons into the skillet along with 4 minced cloves of garlic and a pinch of red pepper flakes and cook for about 60 seconds while stirring
4 Add the couscous into the skillet and cook for 2-3 minutes, stirring occasionally to lightly toast the couscous
6 Add 1 1/2 cups of chicken stock and bring it up to a simmer
7 Once simmering, add the seared chicken breasts back into the skillet 
8 Cover and cook for 10-12 minutes over medium to medium low heat (adjust the heat to maintain the simmering)
9 Transfer the chicken back onto a plate and whisk 1/2 cup of heavy cream and 1/2 cup of finely shredded parmesan into the couscous and let it sit over low heat for 1-2 minutes before serving
11 Garnish with finely chopped parsley, additional parmesan and lemon wedges