Balsamic Chicken

Description: Delicious chicken dish for a nice, simple, light meal. Note:This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it. Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.

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

Steps:

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.