Peppered Balsamic Chicken
4 boneless, skinless chicken breasts
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
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
In large frypan, 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 frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. (The original recipe cautions breathing the vinegar when it hits the heat)
Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken.
Garnish with parsley sprigs and cherry tomatoes.
Makes 4 servings.