chicken in a horseradish pan sauce over orange and herb couscous

I dare you to try to remember the name of this dish. Such a long name but this recipe is so good it deserves a good, long name. Do I love this recipe! It is one of my favorites. I was in need of a good, hearty meal tonight and I found it with this one.

chicken in a horseradish pan sauce over orange and herb couscous (cookbook: Rachael Ray 365)
3 tablespoons olive oil
4 boneless, skinless chicken breasts
salt and pepper
2 1/2 cups chicken broth
1 1/2 cups plain couscous (I used garlic couscous with spices this time and preferred it to plain)
zest of 1 navel orange
3 tablespoons chopped fresh parsley (a handful)
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish (I use horseradish sauce)
1 tablespoon fresh thyme leaves, chopped (I used 1 teaspoon dried)
1 tablespoon Dijon mustard
1/2 cup half and half

Preheat a large nonstick skillet with 2 tablespoons oil over medium high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook until brown on both sides. While chicken is cooking, in a sauce pot combine 1 1/2 cups of the broth and remaining oil. Cover the pot and bring to a boil. Remove from heat and add couscous, orange zest and parsley then stir. Cover and let couscous stand for 5 minutes.
Remove the chicken from the skillet and keep warm. Return the skillet to the heat and add the onions, horseradish and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining broth and half and half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3-4 minutes. Return the chicken to the skillet to heat, about 1 minute. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates then top each portion with a chicken breast and some of the horseradish pan sauce.