Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through., Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic. Let marinate at least 10 minutes per side. To make couscous: pour boiling stock over couscous in a large bowl. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed. Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown). Add the couscous to the pan and stir for 3 minutes. To cook the chicken, preheat an oiled frying pan over medium-high heat. Cook chicken about 4 minutes per side. Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened. Place couscous and top with chicken and sauce.
Time 18m Yield 4 servings Number Of Ingredients 8 Steps:
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
Time 23m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Wash spinach leaves a few minutes ahead of time and allow to dry in a salad-spinner or colander. Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. *A few pointers:. I use either thin-sliced chicken or pound the chicken so it’s about a 1/2 inch thick. It cooks much more evenly that way. This recipe is also tasty with a dash or two of dried basil and rosemary and a few turns of fresh ground black pepper added to the vinegar/tomato mixture. The prep time of this recipe includes washing the spinach, cooking the couscous and pounding the chicken.
More about “balsamic chicken with broccoli couscous recipes”
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
