Monday, February 13, 2012

Chicken in Tomato-Basil Broth with Couscous

This is a quick weeknight dinner that is impressive enough for last minute company.

Chicken in Tomato-Basil Broth with Couscous

1 box of pearl couscous
2 boneless, skinless chicken breasts pounded to ½ inch thickness
Salt, pepper, dried Italian herbs
1 tablespoon olive oil
2 cloves garlic, chopped
½ small onion, chopped
2 plum tomatoes, chopped
1 tablespoon balsamic vinegar
¾ cup low sodium chicken broth
Handful of fresh basil, cut into a chiffonade
Fresh mozzarella, optional

Cook couscous according to package directions

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a sauté pan over medium-high heat. Add chicken; sauté 4 minutes per side. Transfer to a dish and keep warm.

Add a drizzle of olive oil to your pan if it is dry. Add garlic and onions; sauté 2 minutes. Add tomatoes, sauté 2 minutes. Add balsamic vinegar and stir into ingredients for about 30 seconds. Add chicken broth and half of your basil. Bring to a steady simmer. Return chicken to the pan and let simmer 5 minutes.

Serve over couscous, top with the tomato broth, basil, and the fresh mozzarella, if desired.