My 119th recipe with the Wednesday with Donna Hay group is Balsamic Chicken with Garlic Couscous, was chosen for the group by Margaret, and is found in Donna Hay's cookbook Flavours on page 102, and online here. (I am catching up at WWDH and I have quite a few recipes that I have missed posting along the way, so I am posting recipes I made but didn't have time to post at the proper time. This recipe was posted by the group on August 6, 2014.)
The ingredient list: chicken breasts, balsamic, chicken stock, sugar, garlic, couscous, butter, and fresh thyme.
I try to make chicken twice a week, beef/pork twice a week, fish/seafood twice a week, and the remaining night is whatever it is. So a new chicken recipe is always appreciated, one cannot have too many different chicken recipes in my mind.
This was a tasty dish which takes very little time (less than half an hour beginning to end) and for which you probably almost always have the ingredients on hand to make at a moment's notice. One of the hardest things about cooking chicken breasts is getting them safely cooked to the appropriate temperature without drying them out, and this recipe takes the guess work out of all of that, cooking them in the balsamic vinegar tenderizes and keeps the moisture inside the meat. It has a pleasing color when it is all finished, not from browning, but from the color of the balsamic it is cooked in. Maybe that's why I wasn't tempted to overcook it, it was nicely browned early on from the balsamic.
Mark is not the biggest fan of couscous so having the additional flavors of thyme and garlic in it to give it a little pizazz helped. It was delicious with the flavors in the chicken.
Would I make this again? You bet, that chicken was moist and very flavorful, a winner for both of us.