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