Balsamic Pepper Chicken



4 servings



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


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.

Author's Comments

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

Similar Recipes


1 Recipe Reviews

Mary Karagianni

Mary Karagianni reviewed Balsamic Pepper Chicken on July 9, 2003

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.