4 chicken thighs, boneless and skinless, pounded to 1/4-inch thickness
1 tablespoo Extra Virgin Olive Oil
salt and pepper to taste
1/2 cup Chardonnay
2 tablespoons Roasted Garlic and Herb Finishing Butter
juice and zest of 1/2 lemon
4 cups Osem Israeli Couscous
fresh parsley(optional)


