Balsamic Chicken With Garlic Couscous Recipe

Ingredients for Balsamic Chicken With Garlic Couscous

• Chicken Breasts
• Balsamic Vinegar
• 1 1/2 cups chicken stock
• 1 tablespoon granulated sugar
• 6 cloves garlic, minced
• 1 cup couscous
• Butter
• Fresh Thyme

How to Make Balsamic Chicken With Garlic Couscous

1. In a shallow dish, whisk together 1/4 cup balsamic vinegar, 1/2 cup chicken stock, 1 tablespoon sugar, and 4 cloves minced garlic.
2. Add chicken breasts (about 1.5 lbs) to the marinade, ensuring they're coated on both sides. Marinate for at least 10 minutes, or up to 30 minutes in the refrigerator for deeper flavor.
3. While the chicken marinates, prepare the couscous: In a large bowl, combine 1 cup couscous and 1 1/4 cups boiling chicken stock.
4. Cover tightly with plastic wrap and let stand for 5 minutes, or until all liquid is absorbed.
5. Meanwhile, melt 2 tablespoons butter or margarine in a medium skillet over medium-low heat. Add 2 cloves minced garlic and 1 teaspoon fresh thyme leaves; sauté for 3 minutes until fragrant.
6. Add the cooked couscous to the skillet and stir gently to combine. Cook for 3 minutes, fluffing with a fork.
7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken breasts.
8. Cook for 4-5 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Pour the remaining balsamic marinade into the skillet with the chicken. Cook for 1-2 minutes per side, or until the sauce has thickened slightly and coats the chicken beautifully.
10. Serve the garlic couscous topped with the balsamic chicken and spoon the delicious pan sauce over the top.