Recipe - Balsamic Peppered Chicken

4 Skinless boneless chicken
breast halves
2 teaspoon Lemon pepper; seasoning
1 One half teaspoon Extra virgin olive oil
1/3 cup Balsamic vinegar
One fourth cup Chicken broth
2 Cloves garlic; minced
4 tablespoon Butter
4 Parsley sprig
8 Cherry tomatoes; (8 to 12)

Flatten chicken to One fourth inch thickness. Press lemonpepper 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 mediumhigh, 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.

Recipe by: Qty bag; Ralph's house brand. (1997)

Posted to EATL Digest by Susan & Chris Dixon csdixon@JAVANET.COM on Dec
17, 1997