Poultry - Balsamic Chicken

Yields 6 servings.

Ingredients

6 skinless boneless chicken breast halves (about 1-1/2 pounds)
1/2 cup white wine or apple juice
1/2 cup chicken broth (mix: 1 teapoon chicken base to 1/2 cup water)
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 Sea Salt
1/4 teaspoon Pepper, black

Directions

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, then reduce heat to simmer. 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 and serve.

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