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.
The recipe is from Flavours on page 102. I also found it at Food.com