Balsamic Peppered Chicken
February 22, 2012
"Was this from Weight Watchers? Cooking Light? Something like one of those. I've tweaked it some, and long since forgotten where I originally got the recipe."
- Serving Size: 1 (256.9 g)
- Calories 165.8
- Total Fat - 9.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 11.2 mg
- Sodium - 269.9 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 3.5 g
- Sugars - 7.6 g
- Protein - 7.1 g
- Calcium - 200.1 mg
- Iron - 1.8 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.1 mg
Pound chicken to 1/4-inch thickness between two pieces of plastic wrap.
Press lemon-pepper seasoning evenly onto both sides of chicken.
In a large skillet, heat oil over medium heat until shimmering.
Add chicken and cook about 7 minutes (or until juices run clear), turning once.
Remove chicken to a warmed serving platter and keep warm.
In same skillet, combine vinegar, broth and garlic; cook over medium-high heat, scraping up browned bits, about 2 minutes or until mixture is reduced and syrupy.
Add butter to pan; stir to melt.
Reduce heat to medium-low; return chicken to pan and cook 2 minutes on each side.
To serve, pour remaining sauce from pan over chicken on plates.
Tips & Variations
No special items needed.