Sautéed chicken breast halves, pounded into thin cutlets and seasoned with lemon-pepper, are served with a syrupy balsamic pan sauce.

Balsamic Peppered Chicken

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
Parsley sprigs for garnish (optional)
Cherry tomatoes for garnish (optional)

1. 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.
2. 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.
3. 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. Remove from heat and add butter; stir to melt.
4. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.