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Balsamic Peppered Chicken
| Ingredients | |||
| 4 | each | chicken breast halves, skinless boneless | |
| 2 | teaspoon | lemon pepper, seasoning | |
| 1 1/2 | teaspoon | extra virgin olive oil | |
| 1/3 | cup | Balsamic vinegar | |
| 1/4 | cup | chicken broth | |
| 2 | each | garlic cloves, minced | |
| 4 | tablespoon | butter | |
| 4 | each | parsley sprigs | |
| 8-12 | each | cherry tomatoes | |
Directions: | |||
| Flatten chicken to 1/4 inch thickness. Press lemon-pepper seasoning evenly on both sides. In large frypan, place oil and heat to medium temp. Add chicken and cook, turning once about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley and tomatoes. | |||
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