Balsamic Chicken

• 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

1. 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).
2. Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
3. In a large frying pan, pour oil and heat to medium temperature.
4. 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.
5. 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.
6. Add butter; stir to melt.
7. Place chicken on serving dish and spoon sauce over chicken.
8. Garnish with parsley sprigs and cherry tomatoes.

chicken breast halves, lemonpepper seasoning, extra virgin olive oil, balsamic vinegar, chicken broth, garlic, butter, parsley, cherry tomatoes

Taken from www.food.com/recipe/balsamic-chicken-10422 (may not work)