Balsamic Chicken
chicken breast, vinegar, broth, butter, garlic, seasoning
Ingredients
4 boneless skinless chicken breast halves (see note in intro) 2 teaspoons lemon-pepper seasoning 1 1/2 teaspoons extra virgin olive oil 1/3 cup balsamic vinegar 1/4 cup chicken broth 2 garlic cloves, minced 4 teaspoons butter parsley sprig cherry tomatoes
Directions for Balsamic Chicken Recipe
On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet -- not one with ridges). Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere. In a large frying pan, pour oil and heat to medium temperature. Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done. Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 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.
Read the full directions on Food.com
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