Herbed Chicken Thighs with Balsamic Pan Sauce
Sweet Potato Couscous and Green Beans
Wine Recommendation
Imagery Chardonnay
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ Tbsp herbes de Provence
- ¼ tsp garlic powder
- ¼ plus ⅛ tsp kosher salt, divided
- ¼ plus ⅛ tsp pepper, divided
- 1½ Tbsp olive oil, divided
- 1 small shallot, minced
- ¼ cup balsamic vinegar
- ¼ cup less sodium chicken broth
- 1 tsp Dijon mustard
- ½ Tbsp butter
- ½ Tbsp fresh thyme leaves
Instructions
- Sprinkle chicken with herbes de Provence, garlic powder, and ¼ tsp each salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Sauté shallot in ½ Tbsp hot oil in skillet over medium-high heat 3 to 4 minutes or until tender.
- Combine vinegar, broth, and mustard; add to skillet, scraping pan to loosen brown bits. Bring to a boil; cook 2 to 3 minutes or until reduced by half. Stir in butter, thyme, and ⅛ tsp each salt and pepper. Spoon sauce over chicken.
Side Dish Ingredients
- 1 cup peeled, cubed sweet potatoes
- 2 Tbsp water
- ¾ cup Israeli pearl couscous
- 1½ Tbsp olive oil, divided
- ¼ cup freshly grated Parmesan cheese
- ½ Tbsp fresh thyme leaves
- ¼ tsp pepper, divided
- 1 (8-oz) pkg thin green beans
- ⅛ tsp kosher salt
Side Dish Instructions
- Combine potatoes and 2 Tbsp water in a microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave at HIGH 6 to 8 minutes or until potatoes are fork-tender; drain.
- Cook couscous according to package directions; toss with potatoes, 1 Tbsp oil, cheese, thyme, and ⅛ tsp pepper.
- Microwave green beans according to package directions; toss with ½ Tbsp oil and ⅛ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
290
|
332
|
622
|
| Fat (g) | 15 | 10 | 25 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 30 | 12 | 42 |
| Carb (g) | 6 | 50 | 56 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 413 | 276 | 689 |
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