Balsamic Peppered Chicken

Another succulent chicken dish made with lemon pepper seasoning, balsamic vinegar and juicy cherry tomatoes.

Yields:	4 servings
Rating:
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

4	each	chicken breasts	halves, skinless boneless
2	teaspoons	lemon pepper	seasoning
1 1/2	teaspoon	olive oil, extra-virgin
1/3	cup	balsamic vinegar
1/4	cup	chicken broth
2	each	garlic cloves	minced
4	tablespoons	butter
4	each	parsley sprigs
8-12	each	tomatoes	cherry or grape

Directions

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.