Anticiplate

I am always looking for a tried and true chicken recipe. I guess I just don’t really like chicken, unless it is on the bone. However, this recipe is a great weeknight meal that is simple to make yet elegant in flavor.  The only thing is, do NOT overcook the chicken. It gets dry! I sauteed some zucchini with this meal, but feel free to add anything green like spinach, green beans, or a salad.

Serves 2

Marinating: 10 minutes to 4 hours

Prep time: 15 minutes

Cook time: 20 minutes

2 chicken breasts, about 1 lb. (fresh, organic chicken is recommended)

1/3 c. balsamic vinegar (aged at least 5 years)

1/2 c. chicken stock

2 tbsp. sugar

1 clove garlic, smashed with the back of your knife

Salt and Pepper

3/4 c. cous cous 

1 1/2 c. chicken stock, boiling

1 tbsp. butter, salted

2 cloves garlic, sliced

1 tbsp. fresh thyme

1 cup pearl onions, frozen

Cut the chicken breasts in half (so that they cook more evenly) and put them in a ziploc bag.  Pour the combined balsamic, stock, sugar and garlic.  Allow to marinate for at least 10 minutes (up to 4 hours). Sprinkle with kosher salt and fresh cracked pepper. 

To make the cous cous, boil 1 1/2 c. of the chicken stock. Add boiling stock to the cous cous in a medium bowl and cover with plastic wrap for 5 minutes. (If the liquid has not absorbed, put in the microwave in 30 second intervals until the liquid has absorbed. )

Preheat a large skillet over medium high heat. Add 1 tbsp. olive oil. Add chicken halves and saute for 3 minutes on each side or until browned. Add the reserved marinade 2 minutes into the cooking on the second side and cook for 1 more minute. Remove chicken and put on a plate and cover with foil. Add pearl onions to the marinade simmer on medium high heat until thickened. 

While marinade reduces, melt 1 tbsp. butter in another skillet over medium heat. Add sliced garlic and thyme and saute for 2 minutes. Stir in cous cous and cook another 2 minutes until heated through. Season to taste with pepper and salt. 

To serve, plate the cous cous and top with chicken breasts. Drizzle the reduced sauce over the top. I served this with sauteed zucchini and a green salad.