It’s been a while since I’ve posted a recipe – this recipe is so easy and quick. I’m all about easy and quick!
Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.
4 boneless chicken
2 teaspoons lemon-peper seasoning
1/2 teaspoon extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons of butter
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.
My notes: I added a bit of dijon mustard to the balsamic vinegar mix and cut up some fresh chives and oregano to add to the cherry tomatoes and parsley sprig mixture on top