For the last night of my dinner challenge, I wanted to do something a little fancier and something that could be made quickly and cheaply for Valentine’s Day.
I love balsamic vinegar glazed on my asparagus and on chicken, and I love the sweet and savory combo, so I decided to make an apricot balsamic glaze.
A super easy, quick starch side is cous cous, which goes really well with the chicken and asparagus. Sometimes I like to buy plain cous cous and flavor it, but tonight I went with a box of whole wheat garlic cous cous.
Balsamic Apricot glazed Chicken with Asparagus and Cous Cous
2 chicken breasts, pounded thin (on sale for $2.49/lb.)
Salt and pepper
½ c. Balsamic Vinegar (Used 1/4 of the bottle, which I had, so about $1)
1 tbsp. honey (Already had a large bottle, so about $.50)
10 dried apricots, minced (in the bulk bin, 1/4 lb. for $1.25)
½ c. Balsamic Vinegar (Used 1/4 of the bottle, which I had, so about $1)
1 tbsp. honey (Already had a large bottle, so about $.50)
10 dried apricots, minced (in the bulk bin, 1/4 lb. for $1.25)
1/4 tsp. dried or fresh rosemary (had dried on hand, sub any herb you have)
1 lb. asparagus spears (On sale this week for $1.28/lb, sub green beans or any veggie on sale)
1 box of whole wheat cous cous ($2.99)
1 lb. asparagus spears (On sale this week for $1.28/lb, sub green beans or any veggie on sale)
1 box of whole wheat cous cous ($2.99)
Preheat oven to 400 degrees.
Preheat large nonstick skillet to medium-high heat.
In a small pot over medium, add vinegar, apricots, rosemary and honey. Reduce.
Pound chicken in plastic, season with salt and pepper. Add to nonstick sillet and brown each side, about 5-6 minutes.
Toss asparagus with salt, pepper and EVOO. Roast for 10 minutes (I don't wait for the oven to preheat, I get them in asap).
In another small pot, add 2 c. water and bring to a boil. Add cous cous and seasonings, turn heat off and cover. Set aside.
When chicken is cooked, turn heat to low, baste with vinegar mixture to caramelize it.
Fluff cous cous with a fork.
Plate cous cous, asparagus and chicken, drizzle with remaining vinegar mixture.
Preheat large nonstick skillet to medium-high heat.
In a small pot over medium, add vinegar, apricots, rosemary and honey. Reduce.
Pound chicken in plastic, season with salt and pepper. Add to nonstick sillet and brown each side, about 5-6 minutes.
Toss asparagus with salt, pepper and EVOO. Roast for 10 minutes (I don't wait for the oven to preheat, I get them in asap).
In another small pot, add 2 c. water and bring to a boil. Add cous cous and seasonings, turn heat off and cover. Set aside.
When chicken is cooked, turn heat to low, baste with vinegar mixture to caramelize it.
Fluff cous cous with a fork.
Plate cous cous, asparagus and chicken, drizzle with remaining vinegar mixture.
Total Time - 18 Minutes
Total Cost - $9.51
Total Ingredients - 7
A Year Ago: Classic Valentine's Day Fondue and Spicy Chicken Satay with Peanut Dipping Sauce
4 comments:
What a great dish to round out the challenge and to serve on V-Day! I'm thinking you should make the dinner challenge a periodic event...I love seeing how easy it is to come up with great meals at affordable prices.
Even though it's not red - it almost looks that way because of the gloss of the balsamic. Very Valentine-y indeed!
Made this tonight and it super yummy!!
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