4 boneless skinless chicken breast halves
2 teaspoons lemon-pepper seasoning
1 1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprig
cherry tomatoes

On a hard surface with meat mallet, lightly pound chicken to 1/4-inch between wax paper.
Rub lemon-pepper seasoning evenly on both sides of chicken.
In a large frying pan, pour oil and heat to medium temperature.
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.
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.
Add butter; stir to melt.
Place chicken on serving dish and spoon sauce over chicken.
Garnish with parsley sprigs and cherry tomatoes.