Pan Roasted Chicken Au Jus

• 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 white)
• 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

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.

chicken breast halves, butter, shallots, garlic, balsamic vinegar, chicken broth, mediterranean olives, parsley, couscous

Taken from www.food.com/recipe/pan-roasted-chicken-au-jus-278856 (may not work)