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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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 |
Directions:
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.
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