Pan Roasted Chicken au Jus

Pan Roasted Chicken au Jus

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 25 min


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


  1. Season chicken, if desired, with salt and pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large 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 over high heat in same skillet 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 Spread 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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 530
Calories from Fat 100
Total Fat 11 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 560 mg
Total Carbs 62 g
Dietary Fiber 4 g
Sugars 4 g
Protein 40 g
Calcium 4 %
Iron 10 %
Vitamin C 8 %
Vitamin A 10 %