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Ingredients
4 Chicken breast halves, skinned and boned
2 Teaspoons lemon-pepper seasoning
1 1/2 Teaspoons extra virgin olive oil
1/3 Cup balsamic vinegar
1/4 Cup chicken broth
2 Garlic cloves, minced
4 Teaspoons butter
Parsley sprigs
Cherry tomatoes
Instructions
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4� thickness, press lemon-pepper seasoning evenly on both sides of chicken. In large fry pan, place oil and heat to medium temperature. 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 fry pan. Cook over medium-high heat; 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 sprigs and cherry tomatoes.