Recipe - Balsamic Chicken

One half cup White wine; or apple juice
One half cup Chicken broth
1 tablespoon Chopped fresh thyme; or 19
oz can rinsed
One half teaspoon Dried thyme
2 tablespoon Lemon juice
2 tablespoon Balsamic vinegar
2 teaspoon Grated lemon rind
1 teaspoon Paprika
One half teaspoon Salt
One fourth teaspoon Pepper
6 Boned and skinned chicken
breast halves; about 1 1/2
lbs

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 10inch nonstick skillet. Heat to boiling;
reduce heat. Cover and simmer 15 to 20 minutes or until juices of chicken
run clear. Remove chicken; keep warm. Heat marinade to boiling. Boil about
6 minutes or until liquid is reduced by half. Pour over chicken.

Sources Betty Crocker New Choices Cookbook computer program

Recipe by: Betty Crocker New Choices Cookbook computer program

Posted to MCRecipe Digest V1 #990 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 05, 1998