| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Poultry | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <c.floyd@arnprior.com> on Jan 05, 1998
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