Lemon Chicken with Whole Wheat Couscous

Lemon Chicken, originally uploaded by jasonrr.

I haven’t had lemon chicken in forever. I never order it in restaurants and I can’t remember the last time I made it. We almost ordered pizza the other night but instead I decided to use the extra lemons I had and the chicken in the freezer make this. I wasn’t really feeling industrious or anything I just didn’t feel like going out in the rain that was the remnants of Hanna. We ate this with whole wheat couscous. The chicken was super lemony, which I consider a good thing. I think that it would have been improved by adding some white wine but I didn’t have any on hand.
For the chicken:
4 boneless skinless chicken breasts
½ cup flour
¼ tsp salt
¼ tsp pepper
½ garlic powder
3 tbsp olive oil

For the sauce:
1 ½ lemons
2 cloves garlic
1 ½ cups chicken stock (1/2 a cup of the liquid could be replaced by white wine if desired)
1 tsp honey
1 tbsp butter
¼ tsp pepper
¼ tsp salt
½ tsp fresh thyme
½ tsp fresh parsley

Combine the flour and spices and dredge the chicken, shaking off any excess flour. Heat a 10 inch skillet with the olive oil over medium heat. Add the chicken and cook until lightly brown on either side. Drain the chicken on paper towels. To the skillet add: the juice of one lemon, ½ lemon sliced thinly, 2 cloves of garlic (I used a microplane to grate the garlic into the pan), stir to cook the garlic slightly and add the chicken stock, honey, butter and herbs. Slice the chicken in strips and add back to the pan. Spoon the sauce over the chicken and serve over couscous or pasta.