A delightful chicken recipe infused with the tangy flavors of lemon and aromatic herbs, perfect for any occasion.
Pound the chicken breasts to an even thickness of about 1/4 inch using a meat mallet.
Place the chicken in a zipper-lock bag to prevent mess while pounding.
Season both sides of the chicken with lemon-pepper seasoning.
Press the seasoning gently into the chicken for better adherence.
Heat the olive oil in a large frying pan over medium heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Cook the chicken in the pan, flipping once, until fully cooked, about 7 minutes per side.
Check the internal temperature of the chicken to ensure it's cooked through.
Remove the chicken from the pan and keep it warm on a serving platter.
Cover the chicken with foil to retain heat.
Combine balsamic vinegar, chicken broth, and garlic in a bowl, then add to the pan.
Scrape the pan to incorporate any browned bits into the sauce.
Cook the sauce over medium-high heat until it reduces and thickens, about 4 minutes.
Stir occasionally to prevent burning and ensure even reduction.
Stir in the butter until melted and the sauce is smooth.
Add the butter gradually for a silky texture.
Pour the sauce over the chicken and garnish with parsley and cherry tomatoes.
Arrange the garnish attractively for a pleasing presentation.
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