Balsamic Peppered Chicken
(Makes 4 Servings)
4 boneless/skinless chicken breast2 tsp lemon pepper seasoning 2 garlic cloves, minced ¼ cup chicken broth1½ tsp extra virgin olive oil 4 tsp butter 1/3 cup balsamic vinegarcherry tomatoes parsley sprigsDirections:On a hard surface with meat mallet or similar flattening utensil, lightly pound chicken to ¼ inch thickness. Press the lemon pepper seasoning evenly on both sides of chicken. In large fry pan, 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 fry pan. Cook over medium heat, scrapping 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 sprigs and cherry tomatoes.