4 boneless skinless chicken breast halves (see note in intro)
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
1 On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet — not one with ridges).
2 Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
3 In a large frying pan, pour oil and heat to medium temperature.
4 Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.
5 Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
6 Add butter; stir to melt.
7 Place chicken on serving dish and spoon sauce over chicken.
8 Garnish with parsley sprigs and cherry tomatoes.