Pan-Roasted Chicken with White Balsamic au Jus Recipe serves: 4
Prep Time 20 min
Cook Time 25 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 550
Calories from Fat 120
Total Fat 13 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 560 mg
Total Carbs 62 g
Dietary Fiber 4 g
Sugars 3 g
Protein 40 g
Vitamin A 15 %
Vitamin C 8 %
Calcium 4 %
Iron 10 %

Pan-Roasted Chicken with White Balsamic au Jus

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 3 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided
  • 1/2 cup shallots
  • 1 clove garlic
  • 1/3 cup white balsamic vinegar [or balsamic vinegar]
  • 1 can (14.5 oz.) fat free reduced sodium chicken broth
  • 2 Tbsp. finely chopped Mediterranean olives
  • 1 Tbsp. finely chopped fresh parsley leaves
  • 1 box (10 oz.) couscous, prepared according to package directions using I Can't Believe It's Not Butter!® made with Olive Oil Spread

Directions

  1. Season chicken, if desired, with salt and pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.
  2. Bring shallots, garlic and vinegar to a boil in same skillet over high heat and cook 2 minutes. Add broth and return to a boil. Reduce heat to medium and cook, stirring occasionally, 8 minutes or until liquid is reduced to about 1 cup. Remove from heat. Stir in remaining 2 tablespoons Mediterranean Blend with wire whisk.
  3. Meanwhile, combine olives with parsley in small bowl; set aside.
  4. Serve chicken over couscous, then top with sauce and olive mixture.

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