Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in saucepan, boil first 4 ingredients until thickened, 12 minutes. puree half, then return to pan. season cutlets with salt and pepper. in skillet, cook cutlets in oil over medium until browned and cooked through, 5 minutes per side. add sauce and thyme to skillet.

Target recipe: reserve ½ cup of the broth. bring the remainder of the broth and the lemon pepper to a boil. place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes. meanwhile, gently flatten chicken to uniform thickness. in a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken. combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch. pour the mixture into skillet and cook, stirring constantly, until thickened. return the chicken to the skillet and add the grapes. heat. fluff couscous with a fork. serve chicken over couscous, and garnish with almonds.