Ingredients
- 12 chicken thighs (skinless boneless)
- 6 breast (halves)
- 120 ml wine (white)
- 120 ml chicken broth
- 30 ml balsamic vinegar
- 30 ml lemon juice
- 4 gr lemon peel (grated)
- 2 gr paprika
- 1 gr thyme leaves (dried)
- 1 gr salt
- 1 gr 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 25 cm 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 1090ºC Busted With 2.0 <melizajane@aol.com>
