Title: Balsamic Chicken
Categories: Poultry
Yield: 6 Servings

1/2 c White wine; or apple juice
1/2 c Chicken broth
1 tb Chopped fresh thyme; or 19
-oz can rinsed
1/2 ts Dried thyme
2 tb Lemon juice
2 tb Balsamic vinegar
2 ts Grated lemon rind
1 ts Paprika
1/2 ts Salt
1/4 ts 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 10-inch 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 MC-Recipe Digest V1 #990 by Carol & Bob Floyd
on Jan 05, 1998