Prep 5 mins
Cook 16 mins
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.
- 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
- 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).
- Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
- In a large frying pan, pour oil and heat to medium temperature.
- 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.
- 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.
- Add butter; stir to melt.
- Place chicken on serving dish and spoon sauce over chicken.
- Garnish with parsley sprigs and cherry tomatoes.
Incredibly easy and absolutely delicious! I was out of lemon-pepper, so substituted fresh lime juice and fresh ground pepper; amazingly, I was also out of chicken broth, so used apple juice and a splash of red wine as the mixture was reducing. I will definitely make this one again... and probably double the sauce next time!
Very easy and quick to make. Was a little unsure when we started out how it was going to be! But man o man, it was GOOD! Many compliments to the chef! Seeing that I was the chef, I was happy! CAUTION: Children do NOT like the smell of cooked balsamic vinegar. It really stinks the house up! I may have scarred my 3 boys for life! BUT it was worth it! Great dish!!
I reduced the recipe for 2 breasts and halved the sauce - not needed as my husband practically licked the sauce out of the pan. Next time I'll just keep the sauce amount the same, regardless of chicken qty. Very good. Served w/hot biscuits and acorn squash.