Ingredients

Instructions

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