Balsamic Peppered Chicken

• 4 each chicken breasts halves, skinless boneless
• 2 teaspoons lemon pepper seasoning
• 1 1/2 teaspoon olive oil, extra-virgin
• 13 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 each garlic cloves minced
• 4 tablespoons butter
• 4 each parsley sprigs
• 8-12 each tomatoes cherry or grape

1. Flatten chicken to 1/4 inch thickness.
2. Press lemon-pepper seasoning evenly on both sides.
3. In large frypan, place oil and heat to medium temp.
4. Add chicken and cook, turning once about 7 minutes or until fork can be inserted in chicken with ease.
5. Remove chicken to warm serving platter; keep warm.
6. In medium bowl, mix together vinegar, broth and garlic; add to frypan.
7. Cook over medium-high, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy.
8. Add butter; stir to melt.
9. Place chicken on serving dish and spoon sauce over chicken.
10. Garnish with parsley and tomatoes.

chicken breasts halves, lemon pepper, olive oil, balsamic vinegar, chicken broth, garlic, butter, parsley sprigs, tomatoes

Taken from recipeland.com/recipe/v/balsamic-peppered-chicken-1234 (may not work)