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
parsley sprig
cherry tomatoes


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.

source:    http://greek.food.com/recipe/balsamic-chicken-10422

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