4
broiler-fryer chicken breast halves, skinned/boned
2 t. lemon-pepper seasoning
1½ t. extra virgin olive oil
1/3 cup balsamic vinegar
¼ 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 ¼“ 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. Add butter; stir
to melt. Place chicken on serving dish and spoon sauce over
chicken. Garnish with parsley sprigs and cherry tomatoes. Yield:
4 Servings
