Ingredients
- 12 chicken thighs (skinless boneless)
- 6 breast (halves)
- 1/2 cup wine (white)
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 teaspoons lemon peel (grated)
- 1 teaspoon paprika
- 1/2 teaspoon thyme leaves (dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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. 6 servings Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
