Here's one more -
Peppered balsamic chicken
boneless, skinless chicken breasts
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 (garlic lover over here, I used 3-4 cloves instead)
4 teaspoons butter
parsley sprigs
cherry tomatoes
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. I covered it while cooking and thus only had to cook it for about 3-4 minutes per side. Remove chicken to warm serving platter; keep warm.
In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. I had to reduce my mixture for maybe 4-5 minutes to reach the syrupy consistency, so take note of that. Also, don't inhale the vinegar when it hits that heat! It'll knock you out. I'm telling you from experience
Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.
Makes 4 servings.