Balsamic peppered chicken

Yield: 4 Servings

Measure Ingredient
4 Skinless boneless chicken breast halves
2 teaspoons Lemon pepper; seasoning
1½ teaspoon Extra virgin olive oil
⅓ cup Balsamic vinegar
¼ cup Chicken broth
2 Cloves garlic; minced
4 tablespoons Butter
4 Parsley sprig
8 Cherry tomatoes; (8 to 12)

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. Amount per serving Calories 278 Calories from Fat 150 (17g, 8g sat fat, 111mg chol) Fat 54%; Protein 43%, Carb 3% (no sugars); 694 mg sodium.

Recipe by: Qty bag; Ralph's house brand. (1997) Posted to EAT-L Digest by Susan & Chris Dixon <csdixon@...> on Dec 17, 1997

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