Lemon pepper and balsamic vinegar add a lot of flavor to chicken and this recipe is especially delicious! My family really enjoys this easy-to-fix-dinner!
2 tablespoons canola oil
6 (6 oz each) boneless, skinless chicken breast halves
3 teaspoons lemon pepper seasoning
1/2 cup chicken broth
1/4 cup balsamic vinegar
1. Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken breasts evenly with the lemon pepper seasoning. Add the chicken to the skillet and cook 6 to 8 minutes on each side or until the meat is no longer pink. Transfer to a serving platter and keep warm.
2. Add the chicken broth and vinegar to the drippings in the skillet. Cook, stirring constantly, for 2 minutes or until slightly thickened. Spoon the sauce over the chicken. Makes 6 servings each containing 2.5 net carbohydrates.