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Balsamic Chicken
1/2 cup white wine or apple juice
1/2 cup chicken broth
1 Tbsp. chopped fresh or
1/2 tsp. dried thyme leaves
2 Tbsp. lemon juice
2 Tbsp. balsamic vinegar		 2 tsp. grated lemon peel
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
12 skinless boneless chicken thighs or
6 breast halves (about 1-1/2 pounds)

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

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