BALSAMIC SKILLET CHICKEN BREASTS  

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INGREDIENTS:  
4 broiler-fryer chicken breast halves, skinned and boned  
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 sprigs  
cherry tomatoes  

DIRECTIONS:  
On hard surface with meat mallet or similar flattening utensil,  
lightly pound chicken to 1/4-inch 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  
Categories: Chicken