Balsamic Peppered Chicken Recipe

• 4 x Skinless boneless chicken breast halves
• 2 tsp Lemon pepper, seasoning
• 1 1/2 tsp Extra virgin extra virgin olive oil
• 1/3 c. Balsamic vinegar
• 1/4 c. Chicken broth
• 2 x Cloves garlic, chopped
• 4 Tbsp. Butter
• 4 x Parsley sprig
• 8 x Cherry tomatoes, (8 to 12)

1. Flatten chicken to 1/4 inch thickness.
2. Press lemon-pepper seasoning proportionately on both sides.
3. In large frypan, place oil and heat to medium temp.
4. Add in chicken and cook, turning once about 7 min or possibly till fork can be inserted in chicken with ease.
5. Remove chicken to hot serving platter; keep hot.
6. In medium bowl, mix together vinegar, broth and garlic; add in to frypan.
7. Cook over medium-high, scraping up brown meat bits, about 2 min or possibly till mix is reduced and syrupy.
8. Add in butter; stir to heat.
9. Place chicken on serving dish and spoon sauce over chicken.
10. Garnish with parsley and tomatoes.
11. Amount per serving Calories 278 Calories from Fat 150 (17g,

chicken breast halves, lemon pepper, olive oil, balsamic vinegar, chicken broth, garlic, butter, parsley sprig, tomatoes

Taken from cookeatshare.com/recipes/balsamic-peppered-chicken-76366 (may not work)