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Ingredients
- 4 x Skinless boneless chicken breast halves
- 2 tsp Lemon pepper, seasoning
- 1 1/2 tsp Extra virgin extra virgin olive oil
- 1/3 c. Balsamic vinegar
- 1/4 c. Chicken broth
- 2 x Cloves garlic, chopped
- 4 Tbsp. Butter
- 4 x Parsley sprig
- 8 x Cherry tomatoes, (8 to 12)
Directions
- Flatten chicken to 1/4 inch thickness. Press lemon-pepper seasoning proportionately on both sides. In large frypan, place oil and heat to medium temp. Add in chicken and cook, turning once about 7 min or possibly till fork can be inserted in chicken with ease. Remove chicken to hot serving platter; keep hot. In medium bowl, mix together vinegar, broth and garlic; add in to frypan. Cook over medium-high, scraping up brown meat bits, about 2 min or possibly till mix is reduced and syrupy. Add in butter; stir to heat. 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,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 126 | 52% |
| Total Fat 14.38g | 18% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 155mg | 6% |
| Potassium 819mg | 23% |
| Total Carbs 15.42g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.3g | 7% |
| Protein 13.63g | 22% |
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