On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 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. Makes 4 servings

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Recipe from the National Chicken Council