Balsamic Chicken



INGREDIENTS:

1/2 cup white wine or apple juice

1/2 cup chicken broth

1 tablespoon chopped fresh or

1/2 teaspoon dried thyme leaves

2 tablespoons lemon juice

2 tablespoons Balsamic vinegar

2 teaspoons grated lemon peel

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

12 skinless boneless chicken thighs or

6 breast halves -- (about 1-1/2 pounds)

DIRECTIONS:

1. Mix all ingredients except chicken thighs in shallow
glass or plastic dish. Add chicken; turn to coat with
marinade.  Cover and refrigerate at least 2 hours. Place
chicken and marinade in 10-inch nonstick skillet.  Heat
to boiling; reduce heat.  Cover and simmer 15 to 20 min.
or until juices of chicken run clear.  Remove chicken;
keep warm.  Heat marinade to boiling. Boil about 6 min.
or until liquid is reduced by half.  Pour over chicken.

Serves 6



Balsamic Chicken