Pan Roasted Chicken Au Jus
Found in a newspaper clipping
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INGREDIENTS
Nutrition- 4
- 1
- 1⁄3cup balsamic vinegar (regular or white)
- 1(14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 2tablespoons finely chopped pitted mediterranean olives
- 1tablespoon finely chopped fresh parsley
- 1
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DIRECTIONS
- 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.
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