Aggie's Kitchen

{CEimB} Balsamic Chicken with Baby Spinach and Couscous

This week’s Craving Ellie in my Belly recipe was chosen by Marthe of Culinary Delights. I was really looking forward to making this dish because I absolutely love balsamic vinegar. Cooking with balsamic vinegar, especially adding it to tomatoes, really deepens the flavor and makes your food taste a lot more interesting.

Couscous is one of my favorite grains to have on a weeknight. It cooks up in no time and you can really change things up by adding different ingredients to it. I always try to cook my rice and couscous in chicken broth for additional flavor. For this dinner, I decided to add some chopped basil and pine nuts to the couscous after it was cooked up. Adding sun dried tomatoes to the couscous would pair up really nicely with this chicken dish too.

The only change I really made to the recipe is that I added the chicken back into the pan as the sauce reduced. The chicken absorbed a lot of the sauce and really kept moist because of it. I also decided to flour the chicken with seasoned whole wheat flour before sauteeing it. I always like how chicken turns out when it’s floured first, it adds a nice texture to the outside of the chicken.

Thank you Marthe for choosing a delicious recipe! It was enjoyed over here in Aggie’s Kitchen! Check out the blogroll over at Craving Ellie in my Belly to see more versions of this tasty and healthy dinner!

Balsamic Chicken with Baby Spinach and Couscous
Recipe adapted from Ellie Krieger, Food Network

1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved or pounded thin
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 can Italian chopped tomatoes with juice
2 cups whole wheat couscous, cooked
chopped basil and pine nuts, optional

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Dredge chicken in flour, shake off excess flour and add to pan. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the garlic and spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes and bring to a simmer. Add chicken back into sauce and cook 3 to 5 minutes until slightly thickened.

Add chopped basil and pine nuts to cooked couscous and fluff with a fork.

Top couscous with the spinach, chicken and balsamic-tomato sauce.

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30 Responses to “{CEimB} Balsamic Chicken with Baby Spinach and Couscous”

  1. Erica posted April 23, 2009 at 11:20 am

    I feel like all of my comments on your blog start with “oh my gosh this looks so good” haha. I would LOVE to make this. I am a HUGE balsamic and chunky tomato fan! Josh…is not 🙁 I will have to make this when we have company some time and make two dishes!

  2. Patsyk posted April 23, 2009 at 11:54 am

    That looks absolutely delicious! I’ve got some really good balsamic vinegar, so I am going to have to make this one!

  3. Jessica posted April 23, 2009 at 12:04 pm

    Your tomato sauce looks rich and delish!

  4. applecrumbles posted April 23, 2009 at 12:06 pm

    Looks fantastic. The sauce was the best part.

  5. Jessica posted April 23, 2009 at 12:54 pm

    Flouring the chicken was such a good idea. Your chicken just looks like it tasted so much better than mine did. I really like the idea of adding the pine nuts and basil to the couscous, too. Sounds like it was a delicious meal!

  6. farah posted April 23, 2009 at 1:27 pm

    I really liked this dish and i’m glad you did too. It looks delicious 🙂

  7. Peggy posted April 23, 2009 at 1:29 pm

    I wish I had thought to add the chicken back to the sauce. My chicken was a bit bland and next time I make this I will do just that! Your photos are fabulous and your chicken looks great!!

  8. Marthe posted April 23, 2009 at 1:45 pm

    This looks delicious! I really liked this one too, thanks for cooking with me this week!!

  9. Dawn posted April 23, 2009 at 1:49 pm

    tasty and healthy. I wish I could get my hubby to eat spinach.
    you always make a really good chicken dish, you know that? no, seriously.

  10. Leslie posted April 23, 2009 at 2:08 pm

    I love your changes, and the cous cous with pine nuts and sun-dried tomatoes sounds amazing! Dusting the chicken with whole wheat flour is a great idea. Your process photos are great…super post!

  11. Pamela posted April 23, 2009 at 2:09 pm

    Looks terrific! I added my chicken back to the pan, too. I had to keep it warm while I was at the WW meeting! :o) Sundried tomatoes would be such a great addition, Aggie!

  12. Gloria Chadwick posted April 23, 2009 at 2:09 pm

    This looks absolutely delicious! I love chicken, I love balsamic vinegar, and I love spinach. Totally yummy. 🙂

  13. Mary Ann posted April 23, 2009 at 2:54 pm

    I like what you did with the chicken and the additions to the couscous. It looks fabulous!

  14. Sara posted April 23, 2009 at 3:02 pm

    Yours looks great, as always! I really liked the tang of the balsamic in this. I don’t cook often enough with it.

  15. Mary posted April 23, 2009 at 3:24 pm

    What a lovely recipe and gorgeous presentation. This is definitely something I’d make.

  16. Jen posted April 23, 2009 at 5:49 pm

    Your dish looks great! good idea on the flouring of the chicken prior to cooking it. I need to remember to do that, because i really dislike plain pan-fried chicken.
    Overall, this recipe was a little too bland for me. I did like the couscous and tomoatoes though.

  17. Helene posted April 23, 2009 at 5:50 pm

    Ellie seems to have no-fail recipes in her cookbook.

  18. Cathy posted April 23, 2009 at 5:58 pm

    So glad you all enjoyed this, Aggie! It looks fantastic! I love the quickness of this one, and how healthy it is. I will definitely make this again with a few changes. Great idea to flour the chicken – I am definitely going to do that next time!

  19. nick posted April 23, 2009 at 11:52 pm

    Adding the chicken back to the sauce to finish cooking and stay juicy, you saucy, sneaky girl you!

  20. unconfidential cook posted April 24, 2009 at 2:53 am

    What a great meal. I think balsamic is a great finish to so many dishes!

  21. AJM posted April 24, 2009 at 4:32 am

    Flouring the chicken! Should’ve thought of that, your looks beautiful, and it did need the extra color and flavor, as well as sauce absorbing power that the flour would add. I’ll try that next time!

  22. Juliana posted April 24, 2009 at 10:49 pm

    WOW, this look so good! Great combination! I love balsamic vinegar!

  23. Kevin posted April 25, 2009 at 5:56 pm

    Chicken with a balsamic sauce sounds really tasty!

  24. Girl Japan posted April 27, 2009 at 1:19 am

    Hi Aggie!!!! I feel the same way as Erica… how many ways can one say “OMgosh” this is amazing, fantastic… I whipped out my thesaurus so I could just comment on your blog.

  25. EAT! posted April 27, 2009 at 12:58 pm

    I am making a bunch of lunches to store in the freezer for my husband to grab and go for work. This is now on his menu. Thanks!!

  26. scarlett posted June 30, 2009 at 2:15 am

    I'm trying this one this week Aggie. Wish me luck. I'm pretty much trying a new recipe a week from your blog, so keep them coming!

  27. Crystal posted September 21, 2009 at 2:23 am

    I'm going to make this tomorrow night, but have a question. Do you toast the pinenuts before you add them or just put them in as is?? Looks yummy!

  28. Aggie posted September 21, 2009 at 2:54 am

    Hi Crystal! For this recipe I just threw them in, but they would be great toasted! I would go with either, let me know how it turns out for you!

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