I have had a bottle of Balsamic Vinegar in the cabinet for a while. Good thing it just gets better! I bought it for a recipe and then never made THAT recipe. Donna has come to my rescue with the recipe I chose for this week’s Wednesday with Donna hay.
Chicken breasts (and thighs) marinated in balsamic vinegar mixed with chicken stock and garlic then browned and cooked in the marinade. So simple. Simply serve it over couscous infused with garlic. I found some tri-color couscous at World Market that was fun to use. But it made TONS of couscous. 1 cup dry yielded 4 cups cooked.
If you are a balsamic fan then you will love this dish. I am still trying to decide if I liked it. B was definitely NOT a fan.
How did Chaya, Gaye, and Sarah like it? Check out their posts.
The recipe is from Flavours on page 102. I also found it at Food.com
Tea and Scones 
August 6, 2014 at 2:14 AM
I loved this one – great pick. Very very tasty.
August 6, 2014 at 2:45 PM
You did a good job selecting this one. I use my balsamic occasionally and one of my son in laws always asks me to use it on salad.
August 6, 2014 at 2:48 PM
I am back. Your couscous looks so much more interesting with a little bit of added color.
August 6, 2014 at 7:03 PM
I use balsamic vinegar a lot. Like Chaya’s son-in-law, I like it on my salad. I find it is interesting enough that I don’t need a lot of other junk in my salad dressing, just olive oil and salt ‘n’ pepper. Great pick on this chicken; we loved it.
August 21, 2014 at 6:00 PM
This was a good pick…I know I will make this as love it. Your photo looks great. LOL on 1 cup equals 4 cups…i do stuff like that all the time, so glad it is not just me!