Pan Roasted Chicken Au Jus - cooking recipe

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

Preparation

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.
Remove and keep warm.
In same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
Add broth and return to a boil.
Reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
Remove from heat.
Stir in remaining 2 tbsp butter.
Meanwhile, in small bowl, combine olives with parsley;set aside.
Serve chicken over couscous, then top with sauce and olive mixture.