Balsamic Chicken Recipe #10422
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.
21 min | 5 min prep
SERVES 4
- 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.
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5 stars