Balsamic Peppered Chicken

Title: Balsamic Peppered Chicken
Categories: Chicken, Breasts
Yield: 4 Servings

4 Skinless boneless chicken
-breast halves
2 ts Lemon pepper; seasoning
1 1/2 ts Extra virgin olive oil
1/3 c Balsamic vinegar
1/4 c Chicken broth
2 Cloves garlic; minced
4 tb Butter
4 Parsley sprig
8 Cherry tomatoes; (8 to 12)

Flatten chicken to 1/4 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

Recipe by: Qty bag; Ralph’s house brand. (1997)

Posted to EAT-L Digest by Susan & Chris Dixon on Dec
17, 1997