Sometimes it’s the simple things.
Grilled chicken with a balsamic roux over couscous makes for a perfect dinner. I also made brussel sprouts in a butter sauce to go along with it, but I didn’t even notice they were there. Honestly, at that point I declared everything and anything in my life an “asshole”. I’ll spare you the details, but I got over it and life went on.
Ok, fine, I’ll tell you – my son is moving into his own apartment and I’m having a bit of a problem transitioning. When in the hell did one of the children- that I birthed!- acquire that kind of independence? God didn’t prepare me for this, nor did he ask me permission! I think I’m kind of in a little bit of a state of denial/really not ready to deal with the fact that my son is moving out. What if he needs me?? What if he gets sick? What if he’s broke and doesn’t tell me??
I’ll be ok. Anyway, back to the food – I absolutely love couscous, and I tend to pair it with Greek flavors like feta cheese and Kalamata olives, tomatoes, etc., but tonight I made a roux with a balsamic vinegar marinade that my chicken soaked in for a few hours. Now, I have to admit that I varied from my regular marinade routine today when it comes to chicken – I put mayo in it.
Yes, mayo. Don’t judge a girl, but damnit I had to find out if it did the same thing for chicken that it does for beef (mayo is great for making ground beef tender and moist). It does! I just love mayo; it’s like a good, reliable girl friend. You know she’s always got your back.
Also, what I’ve discovered is that it’s amazing how resourceful and creative you can be on a whim when you haven’t eaten a thing ALL DAY LONG, but taking a road trip (albeit 5 minutes – ssshhh don’t judge) to Publix seems like pure freakin’ torture. Let me put it this way – I just thought
we were completely out of groceries. It’s amazing what you’ll sniff out of that freezer and pantry when it’s late, you’re starving and the last damn thing you want to do is go to the store. Especially when you’re all comfortable…it’s raining (and thundering)…and shit, you basically live at Publix anyway. I know those people have got
to be sick and tired of seeing my face.
But they’ll get over it.
The marinade is a very easy combo of olive oil, lemon juice, mayo (not much, so don’t get all crazy), salt, pepper, balsamic vinegar and Worcestershire sauce. The roux that this marinade makes…OMG. It’s downright luscious. Pour it all over the couscous, rice, or whatever. It’s crazy good.
Here’s your printable-
Balsamic Chicken and Couscous
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup mayo
- 1 tbsp dried oregano
- 1 tbsp seasoned salt
- 1 tbsp pepper
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp all purpose flour
- 1/4 cup water
- 1/2 cup milk
- Salt and pepper, to taste
- Couscous, cooked
- 2 green onions, chopped
- Combine olive oil through Worcestershire sauce and add to a gallon size zip lock bag; add chicken and refrigerate for at least 2 hours, but it will still be good if you just throw it together and make it impromptu. Marinading the chicken deepens the flavor.
- Whisk the flour and water together in a small bowl and set aside.
- Heat olive oil over medium heat in a large pan.
- Add chicken - reserving marinade - and cook 3-5 minutes on each side until done. (This will depend on the thickness of the chicken).
- Remove chicken from pan (do not rinse!) and cover with foil to keep warm.
- Turn heat up to medium high heat and add remaining marinade, and while whisking add flour/water mixture. Continue mixing until thick, adding the milk, salt and pepper. Remove from heat when thick enough and serve over chicken and couscous.
- Top with green onions.