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.
Ingredients
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
parsley sprig
cherry tomatoes
Directions
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
Enjoy…
MOMWHEARINGLOSS 