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Balsamic Vinegar Chicken
  • 4 boneless, skinless Chicken Breast Halves (#261253)
  • 2 tsp Lemon-Pepper Seasoning
  • 1 ½ tsp Extra Virgin Olive Oil (#280390)
  • 1/3 cup Balsamic Vinegar (#280200)
  • ¼ cup Chicken Broth
  • 2 Garlic Cloves, minced (#360190)
  • 4 tsp Butter (#180140)
  • Parsley sprigs
  • Cherry Tomatoes
  1. On a hard surface with meat mallet, lightly pound chicken to ¼ inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding.
  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 juices run clear. If substituting tenders, cook approximately 2-3 minutes per side, or until done.
  5. Remove chicken to warm serving platter. In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
  6. 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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