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Nutrition Facts
Serving Size 1 (356g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup balsamic vinegar
Calories 182
Calories from Fat 63		(34%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 151mg		6%
Potassium 320mg		9%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 27.7g		55%
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Menus using this recipe:

Italian Night - New Year's Eve

Alice Robertson Clark

02/21/10 - 02/28/10

KellyMac6

Balsamic Chicken

Recipe #10422 | 21 min | 5 min prep

⁽⁹⁶⁾ RATE IT NOW Print Recipe

By: UnknownChef86
Jul 25, 2001

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.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Grace-AK

On Feb 27, 2010

This was lovely. I sliced the chicken breast thinly instead of pounding it. It was very tender and yummy. Served with buttered Parmesan noodles and steamed peas. Thank you.

0 people found this review helpful

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From: KellyMac6

On Feb 23, 2010

This was good. We loved how healthy it was! I did use fresh cracked pepper and the juice from a whole lemon instead of the lemon pepper seasoning because I didn't have any. It still tasted great. Thank you for sharing!

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From: s'kat

On Sep 6, 2001

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!

19 people found this review helpful

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From: Hugh C

On Aug 15, 2001

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!!

14 people found this review helpful

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