Balsamic Peppered Chicken

Name: Balsamic Peppered Chicken
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; lemon pepper; olive oil, extra-virgin; balsamic vinegar; chicken broth; garlic cloves; butter; parsley sprigs; tomatoes

Another succulent chicken dish made with lemon pepper seasoning, balsamic vinegar and juicy cherry tomatoes.

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts halves, skinless boneless
2	teaspoons	lemon pepper seasoning	*
1 ½	teaspoon	olive oil, extra-virgin
⅓	cup	balsamic vinegar
¼	cup	chicken broth
2	each	garlic cloves minced
4	tablespoons	butter
4	each	parsley sprigs	*
8-12	each	tomatoes cherry or grape

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts halves, skinless boneless
1E+1	ml	lemon pepper seasoning	*
7.5	ml	olive oil, extra-virgin
79	ml	balsamic vinegar
59	ml	chicken broth
2	each	garlic cloves minced
6E+1	ml	butter
4	each	parsley sprigs	*
		tomatoes cherry or grape

Directions

Flatten chicken to ¼ inch thickness. Press lemon-pepper seasoning evenly on both sides. In large frypan, place oil and heat to medium temp. 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, 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 and tomatoes.