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Balsamic Peppered Chicken



* Exported from CookWorks for MasterCook II *

Balsamic Peppered Chicken

Recipe By : Qty bag; Ralph's house brand. (1997)
Serving Size : 4
Preparation Time: 0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
4 each skinless boneless chicken breast halves
2 teaspoons lemon pepper -- seasoning
1 1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 cloves garlic -- minced
4 tablespoons butter
4 parsley sprig
8 cherry tomatoes -- (8 to 12)

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.
Amount per serving
Calories 278
Calories from Fat 150 (17g, 8g sat fat, 111mg chol)
Fat 54%; Protein 43%, Carb 3% (no sugars); 694 mg sodium.

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