Chicken with Balsamic Vinegar

Chicken with Balsamic Vinegar
Adapted from this recipe.

Ingredients:

• 4 medium boneless, skinless chicken breasts (cut into strips or pounded flat, optional)
• Tastefully Simple Seasoned Salt
• freshly ground black pepper
• juice of 1/2 lemon
• 2 tablespoons of olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup white wine
• 2 cloves of garlic, minced
• handful of cherry tomatoes, sliced in half
• 2 tablespoons of Smart Balance

Directions:

• Season chicken with TSSS, pepper and lemon juice.
• In a large skillet, heat olive oil on medium-high heat and cook the chicken until done and the juices run clear (7 - 10 minutes per side for breasts, 3-4 minutes per side for strips or tenders).  Remove chicken to a plate and tent with foil to keep warm.
• Add balsamic vinegar, white wine, garlic and cherry tomatoes to the pan and deglaze it, scraping up all the browned chicken bits.  Cook for a few minutes to reduce the sauce by about half and until the tomatoes begin to soften.
• Stir in and melt the butter.  Add the chicken back to the pan and flip to coat all sides.
• Plate the chicken and pour all the yummy sauce over the top.