Balsamic Peppered Chicken
4 servings

4 each skinless boneless chicken breast halves
2 teaspoons lemon pepper -- seasoning
1 1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 cloves garlic -- minced
4 tablespoons butter
4 parsley sprigs
8 cherry tomatoes -- (8 to 12)

Flatten chicken to 1/4 inch thickness. Press lemon-pepper seasoning evenly on both sides. In large Wok, 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 Wok. 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 it. This recipe should be prepared for about 20 guests. Garnish with parsley and tomatoes. Serve with a wonderful yellow rice and a big green salad with your favorite Balsamic Vinaigrette.