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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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Balsamic Chicken

Recipe #10422 | 21 min | 5 min prep
UnknownChef86

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

Directions

  1. 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. 2
    Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
  3. 3
    In a large frying pan, pour oil and heat to medium temperature.
  4. 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. 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. 6
    Add butter; stir to melt.
  7. 7
    Place chicken on serving dish and spoon sauce over chicken.
  8. 8
    Garnish with parsley sprigs and cherry tomatoes.

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Featured Reviews for This Recipe

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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!

    0 people found this review helpful
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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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  • reviewer icon

    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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  • Read all 97 reviews

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