Pan Roasted Chicken Au Jus |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found in a newspaper clipping Ingredients:
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 |
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.
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