Balsamic Chicken Breasts with Couscous

Couscous... The food so nice, they named it twice!

I believe I could eat my weight in couscous, and my newest obsession is balsamic vinegar (and roasted red peppers but we'll save that for another day.) 

At 5pm tonight I still didn't know what I wanted to cook. I have totally strayed from my meal plan this week, and tonight I figured, would be no different. All I knew was that it would involve chicken (it was all I had thawed out) and balsamic vinegar! So off I went on a recipe hunt. I finally found the one below at Suite 101.

This by far has got to be one of the best dinners I have ever made, even my kids ate every bite, and they usually turn their noses up at anything that's not spaghetti! Not only was it tasty, but it was so simple!!! I suggest that you try this recipe as soon as possible! Make sure you pair it with a green veggie for a well rounded dinner!

Balsamic Chicken Breasts with Couscous

Ingredients:

• 4 skinless, boneless chicken breasts

Marinade/sauce:

• 1 cup chicken stock
• 2/3 cup balsamic vinegar
• 4 large cloves minced garlic
• ¼ cup sugar
• ½ teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt, pepper (to taste)

Couscous:

• 10-oz box plain couscous
• chicken stock (equivalent to the water required in box directions)
• ½ teaspoon dried thyme
• 1½ tablespoons butter

Directions:
 
   1. Mix chicken stock, balsamic vinegar, garlic, sugar, thyme, salt, and pepper in a small bowl. 

Place chicken breasts in a shallow dish just large enough to hold them in a single layer and pour marinade over them. Let them sit at room temperature ~10 minutes, turning once.
   
2. Heat a heavy 12” or larger sauté pan over medium-high heat, add the butter and olive oil, and sauté the chicken breasts over medium heat for 3-4 minutes per side (they do not have to brown). 

Pour the marinade over them, bring to a simmer, and cook another 10 minutes turning once.

   3. At this point, check for doneness by making a small cut into a breast with a small, sharp knife. They should be removed from the pan when there is still a slight trace of pink in the center. They will continue to cook off heat. Cover and keep warm. Bring the marinade back to a boil, and cook until syrupy, about 10 minutes.

   4. While the marinade boils, prepare the whole box of couscous. Follow the box directions, with these differences: Use chicken stock instead of the water the box calls for, add the thyme to the water before boiling, and use 1½ tablespoons of butter.
   5. To serve: place a chicken breast on top of each individual serving of couscous and spoon on some marinade.