Peppered Balsamic Chicken

Ratings:

Me 8

Hunter 8

Corrine 5

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

parsley sprigs

cherry tomatoes

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.