boneless, skinless chicken breast halves (about 1-1/4 lb.)
3
tbsp.
I Can't Believe It's Not Butter!® Mediterranean Blend spread
1/2
cup
finely chopped shallots or onions
1
clove
garlic, finely chopped
1/3
cup
white balsamic or balsamic vinegar
1
can
(14.5 oz.) fat free reduced sodium chicken broth
2
tbsp.
finely chopped pitted Mediterranean olives
1
tbsp.
finely chopped fresh parsley
1
box
I Can't Believe It's Not Butter!® Mediterranean Blend spread
Directions
Season chicken, if desired, with salt and pepper. In 12-inch nonstick skillet melt 1 tablespoon I Can't Believe It's Not Butter!® Mediterranean Blend spread over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken from skillet 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 minutes or until liquid is reduced to about 1 cup. Remove from heat. With wire whisk stir in remaining 2 tablespoons Mediterranean blend.
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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