Balsamic Pepper Chicken

4 boneless skinless chicken breasts
2 tsp. lemon pepper
2 tsp. vegetable oil
1/3 cup balsamic vinegar
1/4 cup chicken stock
2 cloves garlic, minced

Directions:

Sprinkle lemon pepper on both sides of the chicken. In a skillet, heat oil over medium heat. Add chicken and cook for 5-7 minutes on each side or until chicken is no longer pink inside. Remove chicken to a serving platter and keep it warm.

Mix vinegar, broth and garlic and add to the skillet. Stir cook over medium-high heat for about 2 minutes or until the mixture is reduced and slightly thickened. Pour sauce over chicken breasts and serve.

Comments from Carol Evans :

Double the sauce ingredients if you want extra sauce for dipping.

User Reviews:

I found the balsamic vinegar too much. The second time I made this recipe I reduced it to 2-3 tbsp. then we loved it.

Submitted by Mary Karagianni on December 07, 2002

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