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Balsamic peppered chicken Yield: 4 Servings
4 skinless, boneless chicken breast halves 2 tsp lemon pepper seasoning 1 1/2 tsp extra virgin olive oil 1/3 cup balsamic vinegar 1/4 cup chicken broth 2 cloves garlic, minced 4 tbsp butter 4 parsley sprigs 8 to 12 cherry tomatoes
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.
Servings: 4
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