Balsamic Chicken with Tomato Basil Couscous

Last week I went out to dinner with some friends at a fancy schmancy restaurant for my birthday. We had lots of delicious stuff, but the thing that really blew my mind was this caprese cocktail they served. I can’t remember what all was in it, but it tasted all basil-y and smooth and perfect. I don’t think it had any tomatoes or mozzarella cheese in there, but it sure tasted exactly like a caprese salad.

This dinner was a little caprese cocktail throwback. I used white balsamic vinegar for the first time (the grocery store by our new apartment carries literally every vinegar known to man), but this would be just as good with regular balsamic vinegar.

BALSAMIC CHICKEN WITH TOMATO BASIL COUSCOUS (slightly adapted from A Taste of Home Cooking)

1 box pearled couscous
4 boneless, skinless chicken breast halves
Salt, pepper, and Italian seasoning
1 tbsp olive oil
2 tsp minced garlic
1/2 onion, chopped
4 tomatoes, chopped
2 tbsp white balsamic vinegar
3/4 cup low sodium chicken broth
Handful fresh basil, cut into chiffonade
4-6 oz fresh mozzarella, diced

1. Cook couscous according to package directions.
2. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in skillet over medium-high heat. Add chicken; saute 3-4 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.
3. If skillet is dry, add a bit more olive oil. Add garlic and onions, sauteing 2 minutes. Add tomatoes and saute 2 minutes.
4. Add balsamic vinegar and stir. Add chicken broth and half the basil. Bring to a steady simmer. Return chicken to skillet and let simmer 5 minutes.
5. Serve chicken over couscous, topping with tomato broth, basil, and fresh mozzarella.

My husband especially liked this. I really enjoyed the flavors (and how quickly the chicken breast halves cooked, as I was making this in a rush), but I think I would have liked it even more if the sauce were a little thicker. I actually think this would be good with canned tomato soup subbed for the chicken broth. Enjoy it with a caprese cocktail if you possibly can!

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