Pan-Roasted Chicken With White Balsamic Au Jus

-  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 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 (10 oz.) couscous, prepared according to package directions using I Can't Believe It's Not Butter!® made with Olive Oil Spread

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.

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.

Meanwhile, combine olives with parsley in small bowl; set aside.

Serve chicken over couscous, then top with sauce and olive mixture.