Balsamic Chicken - cooking recipe

Ingredients
    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
Preparation
    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).
    Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
    In a large frying pan, pour oil and heat to medium temperature.
    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.
    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.
    Add butter; stir to melt.
    Place chicken on serving dish and spoon sauce over chicken.
    Garnish with parsley sprigs and cherry tomatoes.

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