RECIPE FROM "SANDY'S
Contributed by Doree Donley
4 broiler-fryer chicken breast halves, skinned and boned
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
On hard surface with meat mallet or similar flattening utensil,
lightly pound chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
In large frypan, place oil and heat to medium temperature.
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 medium-high heat, 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 sprigs and cherry tomatoes.