Pan Roasted Chicken Au Jus

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (about 1 1/4 lb)
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup finely chopped shallots or 1/2 cup onion
• 1 garlic clove, finely chopped
• 1/3 cup balsamic vinegar (regular or )
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 tablespoons finely chopped pitted mediterranean olives
• 1 tablespoon finely chopped fresh parsley
• 1 (10 ounce) box couscous, prepared according to package directions

Recipe

• 1 in 12-inc nonstick skillet, melt 1 tbsp butter over medium-high heat, and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
• 2 remove and keep warm.
• 3 in same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
• 4 add broth and return to a boil.
• 5 reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
• 6 remove from heat.
• 7 stir in remaining 2 tbsp butter.
• 8 meanwhile, in small bowl, combine olives with parsley;set aside.
• 9 serve chicken over couscous, then top with sauce and olive mixture.